This is one of my favorite dishes to make. I’ve made this a million times and for good reason! It only takes a few minutes to prepare and it’s so tasty. You can also make lettuce tacos by using romaine lettuce and filling them with tabbouleh.

Many people think quinoa is a grain but it’s actually a seed! I discovered it a few years ago and I’ve been obsessed ever since. It’s also a great source of protein and is a perfect ingredient to use in a salad, soup, stir-fry… the list goes on and on!

(Note: If you’re trying to stick to raw ingredients, you can soak the quinoa overnight and exclude the olive oil.)


  • 1 cup quinoa
  • 2 cups water
  • 2 medium tomatoes, chopped small
  • 1 cucumber, chopped small
  • 2 garlic cloves, minced
  • 1/2 cup cilantro, chopped
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 tsp salt, or to taste


  1. In a medium pot, add quinoa, water, and little salt. Bring to a boil.
  2. Reduce heat to a slow simmer, cover, and allow to cook for about 15 minutes or until quinoa is cooked.
  3. Let the quinoa cool off for about 3o minutes.
  4. Meanwhile, in a large bowl, combine the rest of the ingredients. Then, add in the quinoa and place in the fridge for 1 hour.


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