Sol Food Nutrition's Quinoa Tabouli


  • Big bunch of parsley (I use leaves and dice the stems really fine)
  • Bunch of fresh mint, minced
  • Bunch fresh scallions (green onions) chopped 
  • One cup of quinoa and 2 cups water
  • Chopped celery (4 stalks), minced
  • Chopped green pepper (1 large), minced
  • 2 cups of cooked white beans, such as garbanzo, great northern, or navy beans
  • 1/2 cup each of extra virgin olive oil and freshly squeezed lemon juice 
  • Heaping Tablespoon of sumac if you have it
  • A few sprinkles of red chili flakes (optional)
  • Real Salt (unrefined sea salt) and pepper to taste (start with a 3/4 teaspoon of each)
  • 2 cloves of garlic, minced
  • Black pepper, freshly ground in a pepper grinder


Cook one cup quinoa in 2 cups water. Bring to boil and reduce to a simmer for 17 minutes, stirring occasionally to prevent sticking.

Finely chop veggies and mix in freshly squeezed lemon juice + olive oil

Sprinkle spices over the mix. Lastly, gently stir in the cooked beans

Enjoy! Stores well in the fridge for up to 6 days in a container or jar with tightly fitting lid

Iris Briand, RDN,
Registered Dietitian
2BWell Group

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