Strawberry and Lemon Quinoa Tabouli

Serves: 4-6


1 cup quinoa

1 ½ c water

1 lb strawberries, hulled, and diced

2 Tbsp shallots, minced, or the same amount of minced red onion

1 cup fresh mint, finely chopped

1 cup Italian parsley, finely chopped

¼ cup Flying Olive Eureka Lemon Extra Virgin Olive Oil

¼ cup Flying Olive Strawberry Balsamic Vinegar

2 tsp lemon zest (zest the lemon, then squeeze for juice

2-3 tsp fresh lemon juice

½ tsp salt, more to taste

Freshly ground pepper to taste

Optional additions:

Sliced strawberries, feta or goat cheese crumbles, toasted pistachios, or toasted almonds.


Rinse quinoa well in a sieve (The quinoa can be very bitter if this step is skipped). Drain. In a medium pot add 1 ½ cups water and the quinoa. Bring to a boil. Cover, and turn the heat down to low. Cook for 15 minutes. Turn the heat off but leave the pan covered 5 more minutes. Fluff the quinoa with a fork. Chill. (I like to do this the night before so I’m ready to go the next day).

Add cooked, chilled quinoa to a large bowl. Finely dice the shallot and add to the bowl. Chop the mint and parsley, and add. Gently Toss. [Note: I only add as many strawberries as I will need for serving the first night. They get very mushy if left in the quinoa]. Finely dice and add the strawberries as well.

Mix together the Flying Olive Eureka Lemon Extra Virgin Olive Oil and the Flying Olive Strawberry Balsamic. Add the lemon zest and juice, salt and pepper, and mix. Taste and add more lemon juice, salt and pepper, if necessary. Let salad stand or refrigerate until ready to serve. Stir before serving. To garnish, add sliced strawberries or desired additions, if desired. Serve.

Inspired by a recipe by Sylvia Fountaine

Submitted by Barb L.