A Healthy Quinoa Tabbouleh Salad for Memorial Day

Here’s a super yummy and easy salad idea for Memorial Day!
This is also gluten-free so it’s a nice option to serve to your guests.


  • 1 cup of cooked quinoa (follow package instructions)
  • 1 bunch fresh flat leaf parsley
  • 1 bunch fresh cilantro
  • A few sprigs of fresh mint
  • 2 scallions, thinly sliced
  • 1 small garlic clove, minced
  • 1/2 pint cherry tomatoes, sliced in half
  • 1 English cucumber or 3 Persian cucumbers, cut into small cubes
  • Juice of 2 lemons
  • 1/2 package of Feta cheese, break into small cubes with your fingers
  • 1/3 cup Extra virgin olive oil
  • Salt and pepper


  1. Finely chop all the herbs. You can use the stems of cilantro, but remove stems from the mint. I like to cut the lower portion of stems from parsley (they can a little tough).
  2. Add herbs and the remaining ingredients, except feta, into a medium bowl, and combine.
  3. Gently toss in the feta.
  4. Season to taste with salt and pepper.

Note: you can steep the leftover mint in hot water to make a delicious tea.

Written by Kim Baur. She is a Certified Integrative Nutrition Health Coach at www.steppingstone-wellness.com.