Lemon-Blueberry Quinoa Tabbouleh

Mint and lemon pair nicely with the blueberries in this fruity tabbouleh.

Lemon Blueberry Quinoa

Makes four servings
Prep time: 10 minutes, plus time to cook quinoa


  • 1/4 cup freshly squeezed lemon juice, plus more to taste
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. grated lemon zest
  • Sea salt to taste
  • 1 cup cooked quinoa*
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh mint
  • 1 cup fresh blueberries

*Find a simple quinoa recipe at “Quinoa: The Super Seed.”


  • Place the lemon juice, olive oil, lemon zest, and salt in a small bowl and whisk to combine.
  • Add the dressing to the quinoa, along with the parsley and mint, and fluff with a fork until well combined.
  • Add the blueberries and gently toss. Taste; you may want to add another squeeze of lemon juice or another pinch of salt. Serve chilled or at room temperature.

Tip: The bright tastes of the mint and lemon complement the mild flavor of the blueberries in this tabbouleh.

MS, director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and Clean Soups. She lives in San Rafael, Calif.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak, Food Stylist: Paul Jackman

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