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Eat Yourself Healthy – Sally Joseph


EYH MEMBER RECIPE:  Quinoa Tabouli

Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb

Quinoa makes a delicious gluten free alternative to the traditional cracked wheat in tabouli.  Not only is it gluten free but it is also higher in plant protein AND being a seed, makes this recipe grain free – great for keeping the gut happy and the hips and thighs down.  Enjoy this salad as a side with any animal protein such as fish, chicken or meat or as vegetarian option during week one of the EYH program and make a little extra for keeping on hand in the fridge to eat when you are short on cooking time.

What you’ll need… 

  • 1/12 cups cooked quinoa
  • 1 bunch shallots, finely chopped
  • 1 bunch / cup of flat leaf parsley finely chopped
  • 1 cup Lebanese cucumber, finely diced
  • 1 cup cherry tomatoes, halved
  • ½ bunch mint, finely chopped
  • ½ tsp. ground cumin
  • Juice of a freshly squeezed lemon
  • ¼ cup extra virgin olive oil
  • Himalayan or Celtic sea salt and cracked pepper to taste

How to make… 

  • Combine all ingredients in a large mixing bowl and refrigerate for 1 -2 hours before serving to allow the flavours to develop

Sally’s Tip… 

Serve with a dollop of plain sheep’s yoghurt and or with a side of animal protein. Will keep in an airtight container for up to 4 days.


For more health tips and delicious recipes, checkout my e-book, Eat Yourself Healthy.
It's not just a healthy diet, but a way of life, so you can feel better than you have ever felt before .
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