Quinoa Tabbouleh Chip Dip

I realized I’ve only put up desserts so far. I promise that’s not all I eat, and I can eat like a grown up! I’m not quite there yet – this  recipe is still pretty snacky. But sometimes I just have the appetite of a teenager and can’t resist that whole bag of tortilla chips. So I figure I might as well dip them in this delicious tabbouleh – it fills you up and packs a bunch of nutrition.


I have been making this tabbouleh as a chip dip for years. It’s a cross between tabbouleh, salad, salsa, and…a pilaf (?), but whatever it is, it’s the most refreshing dip at the potluck. There’s something perfect about mint with lemon and fresh veggies on a top of a tortilla chip.


1.5 c. cooked quinoa
2 TB lemon juice
2 TB olive oil
1/2 tsp salt
1/2 english cucumber, chopped
1 c. cherry tomatoes, diced
1/2 c. parsley
1/3 c. mint leaves, chopped
2 scallions, sliced

I assume you know how to cook quinoa and don’t feel like ‘splaining that, but I should clarify that this calls for 1.5 cups cooked (probably about 3/4 c. dry). While quinoa is cooking, combine olive oil, salt and lemon juice to make the dressing. Chop all ingredients so that they’re diced in usual tabbouleh fashion. Mix all ingredients and add more salt to taste if necessary. Serve with guacamole and chips, or use as a gluten free tabbouleh option in a middle eastern meal.



2 Comments Add yours

  1. aspoonfulofnature says:

    omg love this!!! sooo delicious yumm



    1. kareninapdx says:

      Thank you! Isn’t it yummy? Even better the next day after it marinates a while.

      Liked by 1 person

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