Quinoa Tabouleh Salad

Quinoa Tabouleh Salad

This recipe is a combination of a very popular South American gluten-free and a middle eastern salad.  Charged with protein and fiber for a balanced meal. Moreover, adding thyme and marjoram Doterra essential oils bring therapeutic properties to this dish.

Thyme essential oil: Highly antibacterial, antifungal, antimicrobial, antioxidant antiviral and antiseptic.

Marjoram essential oil: Antibacterial, anti-infectious, antispasmodic, sedative, digestive stimulant.

Easy for a summer family lunch or picnic.

Time: 30 mins

Yields: 4


  • 2 ½ cups of cooked quinoa and cooled to room temperature
  • 3 roma tomatoes diced
  • 1 cucumber peeled, halved, seeded and diced
  • 2 cups cooked chickpeas or one can drained and rinsed
  • 8 green onions (white and green parts) thinly sliced
  • 1 cup of chopped parsley
  • 3 tablespoons of chopped mint


  • Zest of 1 lemon and juice of two lemons or to taste
  • 2 tablespoons of extra virgin olive oil
  • 1 drop of thyme essential oil
  • 1 drop of marjoram essential oil
  • Salt and freshly ground black pepper to taste

Combine all ingredients in a large bowl. Chill for 1 hour before serving.

Iits very easy to do, so I hope to hear your comments and see the photos when you decide to make it.

Share and enjoy!

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