Quinoa tabbouleh

Serves 2 - 4

Low Histamine


Vegan with modifications


½ cup quinoa, dry

½ small cucumber, diced

½ red capsicum, diced

large handful parsley, finely chopped

small handull mint, finely chopped

For the dressing

3 tbs extra virgin olive oil

1 tsp apple cider vinegar or white distilled vinegar (optional)*

1 garlic clove finely diced

1 tsp honey (swap to maple syrup for vegan)

pinch salt

pinch black pepper, optional

*if tolerated - consider lemon juice as well


1. Cook the quinoa according to packet instructions, then cool and fluff with a fork.

2. Combine ingredients for dressing.

3. Put everything in a bowl (including the dressing) and stir, making sure everything is coated.

4. Serve.


Great as a side to a protein or with a BBQ or as a tasty lunch.

Recipe adapted from throughthefibrofog.

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