Quinoa Tabbouleh with Poppy Seed Oil


5 mins


10 mins


35 mins


6 servings


1 cup quinoa, rinsed well

1/2 teaspoon salt (+ salt to taste)

2 tablespoon fresh lemon juice

1 garlic clove, minced (or two)

1/2 cup fresh Poppy Seed Oil or Raw Black Sesame Oil

Freshly ground black pepper

1 large English cucumber (locally grown 😉 )

1 pint cherry tomatoes, halved

2/3 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint (or 1/4 cup dried mint)

2 scallions, thinly sliced


  1. Bring quinoa, 1/2 teaspoon salt, and 1 1/4 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 5 minutes. Fluff with a fork.
  2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in the poppy seed oil or raw black sesame seed oil. Season dressing to taste with salt and pepper.
  3. Spread out quinoa on a large baking sheet to let cool. Or transfer to a large bowl to let cool then mix in 1/4 cup dressing.
  4. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa. Gently toss and mix well.
  5. Season to taste with salt and pepper. Drizzle remaining dressing on top.

Manfred’s Tip:

Instead of adding a lot of black pepper and salt, add some fresh Ostro Organics chili oil before serving. Jalapeno and Cayenne Chili Oil add a very pleasant heat and distinct flavor that pairs well with the fresh herbs. Give it a try!

For those of you who like it very hot – add some Ostro Organics Scorpion Chili Oil, make every day a chili day 😉

Our Favorite Variations:

  • Add fresh arugula or baby-kale
  • Use fresh lime instead of lemon juice
  • Add fresh avocado and grilled salmon to make it a full meal
  • Adding fresh corn off the cob – a summer highlight
  • As mentioned below, substitute quinoa with rice or lentils.
  • Mix-in fresh fruit like blueberries or strawberries.



Tabbouleh all year round!

This classic Middle Eastern salad gets a temporary upgrade with quinoa – a delicious yet undervalued seed. This power-bowl is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side dish.

For the perfect wine-pairing visit Joanne’s sommelier’s blog and see what wines she suggests this season.

Why not Couscous?

We use quinoa in this tabbouleh recipe to make it gluten-free and enjoyable for all our friends when we go to a picnic. Especially during COVID times, when most of our planning goes towards social distancing protocols with friends, we tend to make our dishes gluten-free and lactose-free. You can also try this recipe with rice or lentils instead of the quinoa.

Furthermore, it’s part of our summer diet to go light on gluten and focus more on healthy alternatives.


If you try this recipe, snap a photo and hashtag it #ostrolicious — We love to see your creations on Instagram and Facebook! Find us: @ostro_organics

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