Quinoa Taboulleh Salad

Our friend Deb Abbott sent us a photograph the other day of a sharing platter that she had made up with a few delicious looking creations all using Kricklewood Farm Sunflower Oil: Quinoa Taboulleh Salad, Marinated Feta Cheese, Humus and a Black Bean Salad!  Here is the recipe for the Tabloulleh Salad.

Deb Abbott Platter

Quinoa Taboulleh Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 4 servings
  • ½ cup Kricklewood Cold Pressed Sunflower Oil
  • 1 cup quinoa, rinsed well
  • ½ teaspoon kosher salt plus more
  • 3 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon hot pepper flakes
  • Freshly ground black pepper
  • 2 large cucumbers (not peeled) seeded and finely diced
  • 1 pint cherry tomatoes finely diced
  • ⅔ cup finely chopped flat-leaf parsley
  • ½ cup finely chopped fresh mint
  • 3 scallions, thinly sliced
  1. Bring quinoa, ½ teaspoon salt, and 1¼ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered for 15 minutes. Fluff with a fork.
  2. Whisk Sunflower Oil, lemon juice and garlic in a small bowl. Season dressing to taste with salt and pepper and hot pepper flakes.
  3. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl.
  4. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Drizzle dressing over mixture and combine until dressing has been incorporated throughout the salad.