Mediterranean Quinoa Salad

This delicious salad is the Edible Garden take on Lebanese Tabbouleh. We’ve substituted red quinoa to pack a healthful, complete protein punch into this simple gluten-free lunch or side dish.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min


  • 1 cup red quinoa (dry measure)
  • 1 cup Edible Garden parsley, roughly chopped
  • 4 tbsp Edible Garden mint leaves, finely chopped
  • 1 large shallot, diced
  • 1/4 cup raw slivered almonds
  • 2 ounces goat cheese, crumbled (optional)
  • 2 tbsp lemon juice
  • salt & pepper to taste


  1. Cook quinoa according to package instructions and allow to cool. Once cooled combine quinoa with parsley, mint, shallot, almonds, and goat cheese. Use a fork to mix well. Squeeze lemon juice over the top and season with salt & pepper