Quinoa Asparagus Tabbouleh

5 from 2 votes
Course Main Dish, Side
Servings 4


  • 1 cup water
  • 1/2 cup dry quinoa
  • 1/2 bunch Asparagus woody ends trimmed
  • 1 bunch flat leaf parsley minced
  • 1/2 cup mint leaves minced
  • 1 English cucumber chopped
  • 1 tomato chopped
  • 3 scallions minced
  • 2 tablespoons olive oil
  • 3/4 lemon juiced
  • 1 cloves garlic minced
  • 3/4 teaspoon sea salt
  • 1/8 teaspoon ground allspice
  • Pinch ground nutmeg
  • black pepper for seasoning


  • Place the water and quinoa in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove the saucepan from the heat and let sit covered for 10 minutes, then fluff with a fork and set aside.
  • Place the asparagus in a food processor and pulse until it is a granular texture. Transfer it to a large bowl and add the cooked quinoa, parsley, mint, cucumber, tomato, scallion, olive oil, lemon juice, garlic, salt, allspice, nutmeg, and pepper. Stir well to combine, and adjust seasonings as needed.
  • Refrigerate in a sealed container for up to 3 days.
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