Quinoa Tabbouleh with Corn and Chia

Quinoa tabbouleh recipe
Photo Credit: Margot Foster

Updated Jun 28, 2017 @ 4:03 pm

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

  • Serves: 6
  • Total Time:1 1/2 hours
  • Active Time:30 minutes
  • PRINT Print This Recipe


  • 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


  1. 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.
  2. 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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