Quinoa Tabbouleh with Lemon and Grapefruit Essential Oils

May 9, 2016

Quinoa is one of our fave ways to include a plant based protien in our diet. It is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E, and fiber. Also, It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.


When combined with a few nuts and fruits this Quinoa Tabbouleh is a nearly perfect meal!

1 cup quinoa
1½ cups water
1 red grapefruit
2 oranges
2/3 cup dried apricots
¼ cup pine nuts
1 cup herb of choice
Salt, to taste
Herb Recommendations: mint, coriander, parsley, cilantro 
Dressing Ingredients
4 drops Lemon essential oil
4 drops Grapefruit essential oil
1 tablespoon olive oil
1 garlic clove, peeled and crushed
Pinch cayenne pepper
Salt, to taste

  1. Rinse quinoa under cold water in sieve. 

  2. Combine quinoa and water in saucepan and simmer 10 minutes, covered. 

  3. Remove from heat and add salt. Leave covered for 10 minutes until water is absorbed and grain is soft.

  4. Remove peel, pith, and membranes from grapefruit and chop flesh into small pieces. Cut apricots into thin slices. 

  5. In separate bowl, combine dressing ingredients. 

  6. Add dressing ingredients and fruit mixture to quinoa and mix.

  7. Toast pine nuts in dry, hot pan until golden. 

  8. Pinch leaves off the herbs; rinse, dry, and chop finely. 

  9. To serve, scatter quinoa with pine nuts and herbs.

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