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Quinoa Tabbouleh with Corn and Chia

August 7, 2016
Photo Credit: Margot Foster

By Tracey Seaman

Tabbouleh, a Middle Eastern dish that gained popularity in the 1990s, is back with a vengeance this year. We’ve made ours gluten-free, packed it with protein-bursting quinoa, and added chia seeds for even more of a nutritious boost.

Quinoa Tabbouleh with Corn and Chia




00 min


00 min


1 cup quinoa

2 tablespoons chia seeds

¼ cup plus 2 tablespoons extra-virgin olive oil

1½ cups diced ripe tomatoes (2 medium)

1 cup chopped flat-leaf parsley

¾ cup freshly cut corn (from 1 large ear)

2 scallions, trimmed and very thinly sliced

2 tablespoons fresh lemon juice

1 garlic clove, minced

Sea salt and freshly ground pepper


Cook the quinoa according to package directions, then spread on a towel and let cool. Transfer the quinoa to a bowl and stir in the chia seeds and 2 tablespoons of the oil. Cover and refrigerate for 1 hour or overnight.

Add the tomato, parsley, corn and scallion and toss well. In a small bowl, mix the lemon juice, garlic, ½ teaspoon salt and ¼ teaspoon pepper; using a fork, mix in the remaining oil. Pour the dressing over the tabbouleh, toss well and season to taste.

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