Quinoa Tabouleh

Recipe From What's For Lunch, Honey?

Adapted from Donna Hay’s Fresh & Light

Roasted Chicken Quinoa Salad (0408)

Prep Time: 10 minutes

Total Time: 20 minutes

Serves: 4


  • 500g cooked red and white quinoa
  • 2 large bunches flat leaf parsley, chopped
  • 1 bunch mint leaves, roughly chopped
  • 1 small bunch coriander leaves, chopped
  • 2 tablespoons olive oil
  • 250g cherry tomatoes, quartered
  • 1 lemon, juice and zest
  • sea salt and cracked pepper
  • 1 teaspoon ground cumin
  • 150g marinated feta cheese
  • 100g toasted pine nuts


  1. Place the cooked and cooled quinoa, parsley, mint and coriander leaves, tomatoes and lemon zest in a bowl. Toss to combine.
  2. Mix together the lemon juice, olive oil, salt and pepper, ground cumin and pour over the salad. Toss well to combine.
  3. Transfer on a platter and top with crumbled feta cheese and toasted pine nuts.


This is a very versatile salad and can be made in many variations:

Add roasted zucchini, egg plants, bell peppers and marinated olives to the salad.

Instead of feta cheese crumble some goats cheese over the top.

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