Summery Quinoa Tabouli

BY Liz Murphy
July 1, 2022

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Photography by Erik Baldwin

Summer tomatoes star in this herby, protein-dense salad

Jump To Recipe

While you stroll through local markets this time of year, the tomatoes are sure to catch your eye. Enticing shades of reds, yellows, oranges, and greens stand out among the seasonal bounty. Heirlooms are a delectable addition to your favorite summer recipes, raw or cooked. Tomatoes are a great source of vitamin C and antioxidants like lycopene, so they are also wonderfully nutritious.

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Ingredients

Serves 4–6

1 1⁄2 cups dry quinoa, cooked and cooled
1 cucumber, diced
1 cup cherry tomatoes, quartered
1⁄2 cup chopped parsley
1⁄4 cup chopped dill
1⁄8 cup chopped mint
1 lemon, juiced
1 tablespoon extra-virgin olive oil
Salt and pepper to taste

Instructions

Add all ingredients to a large bowl and stir until thoroughly combined. Adjust seasoning to taste and enjoy it as a delicious summer salad.
Optional: Add falafel, tzatziki, and hummus to make it a meal.

Liz Murphy

Liz Murphy is a local plant-based chef and sustainability warrior. Find her new cookbook, Kitchen Contentment, at santoshanutrition.com or look for it at local San Diego shops Santosha Nutrition offers a plant-based cooking class with Chef Liz, a unique and fun gift for cooks of any level. Certificates include an interactive virtual or in-person cooking experience, with three recipes in a digital recipe packet with instructions. Find more info here. Have questions about storing a specific food item? Reach out to Liz at Santosha Nutrition for creative tips and storage ideas. More sustainable gifts from the writer of The Sustainable Foodist: Guide to Giving Planet-Friendly Gifts. The cookbook Kitchen Contentment: A Seasonal Guide to Cooking with Plants contains over 50 vegan and gluten-free recipes. Chef Liz’s first cookbook is arranged by season to encourage support for local farmers and shops. The book is printed sustainably through a carbon-neutral process on recycled paper. Find yours here.