Quinoa Tabouli Salad

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

I love Lebanese food with all the delicious vegetable dishes, falafel and amazing dips, so I decided to make a traditional Lebanese vegetarian dish with a twist. This is a great easy dish to serve on a mezze plate, as a side dish or as a complete meal. I enjoyed this for dinner with some home caught bream (my dad not me) and for lunch with some extra avocado slices and fresh sliced chilies. Yum Yum! Traditionally you are supposed to de-seed the cucumber and tomato but I want the entire wholefood so I say, throw it all in!


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  • 1 cup (250 g) cooked quinoa
  • 2 large handfuls of flat leaf parsley, chopped coarsely
  • 1 handful of mint leaves, chopped
  • 2 large tomatoes, diced
  • 4 shallots (scallions), chopped finely
  • 2 cucumbers, diced
  • 1 avocado, sliced (as a garnish)


  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1 lemon, juiced
  • 1 – 2 fresh garlic cloves, crushed
  • sea salt and pepper, to taste


1. Cook quinoa as directed (add 1 cup of quinoa to 2 cups of water in a sauce pan and cook on medium heat for about 15 minutes, stirring occasionally, until all water is evaporated.)

2. Rinse all produce. Then chop parsley, mint, and shallots, dice the tomato and cucumbers, slice the avocado and add ingredients into a large bowl. You may need to use your hands to help toss.

3. Combine dressing ingredients in a small bowl and whisk together until well combined.

4. Add dressing to salad — use more or less as you like! Then serve and enjoy!


  • Quinoa – lentils, split peas, wild rice, burghul
  • Parsley – curly parsley
  • Mint – cilantro
  • Shallots (scallions) – red onion, spring onions
  • Cucumber – Green pepper (capsicum)
  • Olive oil – avocado oil, flaxseed or hemp seed oil
  • Lemon juice – apple cider vinegar

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 2 - 4

  • Nutrition per serving:
  • Calories320
  • Fat23g
  • Saturated Fat3g
  • Cholesterol0mg
  • Sodium170mg
  • Carbohydrates27g
  • Fiber8g
  • Sugars6g
  • Protein 6g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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