Quinoa Tabbouleh

This quinoa is so good I have made it twice in the past 4 days. I can't stop eating it! The good news is not only does it taste good but it's also good for you! Full of detoxifying lemon, immune boosting garlic, and onion (said to be a great cancer fighter). Not to mention parsley that inhibits tumor formation, attacks free radicals, improves digestion, balances your hormones and cleanses the blood.

I "Courtney-fied" this recipe from the FoodBabe

Quinoa Tabbouleh

 Serves 4


1 Cup Quinoa

1 small cucumber chopped into small pieces

1 bunch Parsley

1/2 can- 1 can Chickpeas

1/3 cup chopped mint leaves

1/3 cup chopped basil

1 cup cherry tomatoes

1/4 yellow or white onion

1 clove of finely chopped garlic

1 tbsp olive oil

juice of lemon

1/2 tsp pink salt

1/4 tsp cracked pepper

Optional: Avocado, shredded carrot, goat or feta chees


1. Prepare quinoa as directed on the package

2. Put the quinoa in the fridge to cool down. Mix all the ingredients together while the quinoa cools

3. Add all the ingredients into the quinoa and serve! (sidenote: this quinoa tastes even better after sitting in the fridge for a few hours, so I like to make this the night before and eat it for lunch the next day. It makes for a great "fast food" meal you can take with you to work or class)

Feel free to get creative with it and add in additional veggies. Yesterday for lunch I added in sliced avocado, shredded carrot, shredded broccoli and a little organic siracha on top. It was delicious! (see below)

If you have Instagram, don't forget to follow me! I post pictures of most of the food I make on there: Insta name: CourtneySwan

To your health!