Quinoa/Brown Rice Tabouli

Prep Time

20 min

Prep Notes


4 servings


1/2 c high quality avocado or olive oil

Juice of one large lemon

1-2 T minced garlic

2 c brown rice or quinoa, or 1 cup of each

1 pint cherry tomatoes, quartered

1/2 c finely chopped mint leaves

2/3 c finely chopped flat leaf parsley

One large cucumber, peeled, quartered and chopped

Two bunches green onions

Salt and freshly ground pepper to taste

Optional: 1/2 c goat milk feta cheese


* Cook quinoa and/or brown rice according to directions. Sometimes when I'm in a hurry, I buy frozen organic brown rice and quinoa already made from Trader Joe's. Let cool. 

* For dressing, whisk lemon juice and garlic in a small bowl. Gradually whisk in avocado or olive oil. Season dressing to taste with salt and pepper.

* Add cucumber, tomatoes, herbs, and green onions to bowl with quinoa or brown rice; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over with salt and pepper.


Can be made 1 day ahead  


Monica Crumley