Articles & Recipes

Quinoa Tabbouleh (diabetes-friendly)

September 21, 2018

Versatile quinoa, with its mild, nutty taste, goes well in salads, soups and side dishes. Here, it stands in for bulgur in this popular Middle Eastern salad. Thanks to quinoa’s complete protein content, this tasty salad can stand on its own as a vegetarian dish, or it can be served as a side dish with chicken or fish.

Ingredients Makes 6

1 cup quinoa, rinsed 250 mL
2 cups water 500 mL
1 clove garlic, minced 1
1⁄4 tsp ground cumin 1 mL
1⁄4 tsp paprika 1 mL
1⁄4 tsp salt 1 mL
1⁄4 tsp freshly ground black pepper 1 mL
2 tbsp extra virgin olive oil 30 mL
2 tbsp freshly squeezed lemon juice 30 mL
4 green onions, sliced 4
2 large tomatoes, diced 2
1⁄2 English cucumber, diced 1⁄2
1⁄2 cup chopped fresh parsley 125 mL


  • In a medium saucepan, combine quinoa and water. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes or until quinoa is tender and water is absorbed. Uncover and fluff with a fork. Transfer to a serving bowl and let cool.
  • In a small bowl, whisk together garlic, cumin, paprika, salt, pepper, oil and lemon juice.
  • Add green onions, tomatoes, cucumber and parsley to quinoa. Pour dressing over salad and toss to coat. Serve immediately or cover and refrigerate for up to 4 hours.
When you purchase quinoa, it has usually been rinsed and air-dried to remove the naturally occurring bitter saponins, a resin-like coating. However, rinse it again before use, to remove any powdery residue that may remain.


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