• 1/2 cup quinoa, tri-coloured
  • 1 cup (approx.) boiling water
  • 1 cup (75g) cooked brown lentils
  • 1 bunch parsley, roughly chopped (about 2 cups)
  • 1 bunch mint, roughly chopped (about 1 cup)
  • 1 punnet (200g) cherry tomatoes or 2 tomatoes, diced
  • 1 cucumber, sliced
  • 3 spring onions (shallots), finely sliced diagonally

Dressing ingredients

  • 1/4 cup lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Finely grated zest of 1 lemon
  • 2 garlic cloves, crushed
  • Freshly-ground black pepper

Author of this recipe

Catherine Saxelby

Catherine Saxelby

Health professional / educator

I love salads and eat one in some form every day, either as a main meal OR as a side to a grill or burger. Some of my favourite accompaniments are a Greek salad, coleslaw, fragrant Vietnamese... Read more

Eaten on it's own or as a side dish with chicken, tabbouleh is a fresh and healthy salad packed with colour and flavour. I’ve added brown lentils to this classic salad and swapped the usual burghul wheat (cracked wheat) for quinoa. You can vary the ingredients but flat-leaved parsley, mint and tomatoes are always present.  

Total votes: 733


  1. Place the quinoa in a large bowl and add just enough boiling water to cover. Allow to stand for 15 minutes.
  2. Drain the quinoa, if necessary, and return it to the bowl.
  3. Stir in the lentils, parsley, mint, tomatoes, cucumber and spring onions. Add the dressing, then toss well. Chill, covered, until required.

To make the lemon-oil dressing

In a small jar or bowl, combine the lemon juice, oil, zest, garlic and pepper. Shake or whisk well to combine.

Tips from the author

Option: add 2 cups cooked diced chicken to make this more of a meal

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