• Angela Castrigno

Summer Strawberry Quinoa Tabbouleh

I LOVE tabbouleh. It's so versatile! This recipe is bursting with summer flavor, you could eat it all on it's own (I do!). You can also enjoy it as a summer salad booster, spread over a multi-grain/gluten free cracker, as a dip for tortilla chips or even add it to a lettuce wrap. Get creative!

There are countless recipes out there for tabbouleh. I love this one because it utilizes one of my favorite summer flavors (fresh, red, juicy strawberries) and quinoa for a boost of protein, making it an excellent healthy snack option when you need a pick-me-up in the afternoon. I hope you enjoy it as much as I do.

Strawberry Quinoa Tabbouleh


  • 1 cup quinoa, rinsed

  • 2 cups water

  • 1 lb strawberries, finely diced

  • 2 tablespoons shallots, finely diced

  • 1 cup fresh mint, chopped

  • 1 cup Italian parsley, chopped

  • 4 tablespoons extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • 2 tablespoon fresh lemon juice

  • salt 7 pepper to taste


1. Add rinsed quinoa and water to a medium pot and bring to a boil. Cover and lower to heat to simmer for 7 minutes. Turn off the heat and let sit for 13 more minutes. Remove from heat, place quinoa in a large glass bowl and let chill in the fridge.

2. Add remaining ingredients to the chilled quinoa and stir until well incorporated. Adjust seasonings to taste.

Be well,