Category Archives: tabbouleh

Quinoa Tabbouleh with Baby Spinach, Avocado, and Blueberries


Here, I made my Quinoa Tabbouleh recipe, posted on May 13, 2014. The only change I made to that recipe was the addition of 8 oz. of drained and rinsed sliced black olives, and only one bunch of finely diced green onions.

I served it with baby spinach, sliced avocado (what else is new?), and a handful of fresh organic blueberries.

I still have tons of fresh organic blueberries to use, so I made a batch of overnight, quick-cook, organic steel-cut oats. Simply mix 1 1/2 cups oats with 2 tsp. chia seeds, and 2 cups of organic almond milk. Pour into a sealed container, and refrigerate overnight.

I heated a little of it (about a cup) in the microwave this morning, and added a bunch of the blueberries. It was really delicious, and there is enough leftover for several more breakfasts (or snacks). You can add whatever you fancy each morning to this overnight oat mixture. It’s healthy, nutritious, and quite delicious.


Quinoa Tabbouleh with Mango, Strawberries, Avocado and Kale

Quinoa Tabbouleh with Mango, Strawberries, Avocado and Kale


2 c water
1 c quinoa
1 pinch salt
1/4 cup olive oil
1 tbsp Flavor God Everything Seasoning
1 tsp coarse-grind pepper
1/4 cup fresh-squeezed lemon juice
12 cherry tomatoes, deseeded and chopped very finely
1 English cucumber, finely diced
3 bunches green onions, finely diced
3 carrots, grated
1 cup fresh parsley, finely chopped
1 mango, sliced
1/2 avocado, sliced
handful of fresh whole strawberries
Handful of chopped fresh kale
Some whole cherry tomatoes for the platter


In a saucepan bring water and quinoa to a boil. Reduce heat to low, cover and simmer for 15 minutes. Remove from stove and allow to sit for a few minutes before fluffing with a fork. Transfer to a large bowl and refrigerate while you are making the vegetable mix.

In a large bowl, combine olive oil, lemon juice, Flavor God seasoning, tomatoes, cucumber, green onions, carrots and parsley. Mix together well. If the quinoa is cooled enough by the time you’ve labored over all the fine chopping of your veggies, then stir it into the mixture. If it isn’t quite cool, let the vegetables marinate in the refrigerator until the quinoa is cool enough to add. Then mix it in, and stir well. Cover and refrigerate for at 30 minutes to let all the flavors blend.

Meanwhile, add the sliced mango and avocado onto a platter, along with whole strawberries. Place a handful of massaged and torn kale onto the platter. When the quinoa mixture is ready, serve on top of the kale. (I prefer to serve from a measuring cup so that it has a nice shape, and I know how large the serving sizes will be, but you can just spoon it into a pile over the kale.) Place some whole cherry tomatoes around the platter.