Broccoli Quinoa Tabouleh

Broccoli Quinoa Tabouleh

Broccoli Quinoa Tabouleh








A fresh, healthy, and easy to make twist on a traditional tabouleh. A special thanks to Gail from Active Ageing in Australia for this recipe.



  • 1 cup organic white quinoa
  • 300g or 1 small/medium head organic broccoli
  • 2 Lebanese cucumbers
  • 2 Tomatoes
  • 1 small red onion
  • 1 handful mint
  • 1 handful parsley
  • 3 tbsp lemon juice
  • 2 tbsp olive oil (or macadamia)
  • sea salt and freshly ground black pepper to taste
  • Crushed garlic and diced red chilli (optional)



Cook and cool quinoa.

Blitz broccoli (including stem) in food processor. Peel, remove seeds and dice cucumbers. Finely dice red onion. Remove seeds from tomatoes and dice flesh. Chop mint and parsley finely.

Combine all ingredients in a large bowel, adding more seasoning to personal taste. Can also add crushed garlic or diced chilli if you wish (highly recommended).

Serves 4 in your loveliest bowl.

Add protein and chopped salad with the Tabouleh for a complete meal. Tahini Dressing from MNMC recipes also goes lovely as a side dish.


Recipe contribution by a MNMC tribe member


We’d love to see your creations so if you post a picture of your delicious meal on social media don’t forget to tag us or use the hashtag #mnmclinic



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