Quinoa Tabbouleh


I hiked a mountain this weekend.


Not a hill or a mound or a giant knoll. A MOUNTAIN.


Me and the outdoors have been needing to get over the beef between us for a while now. Who knew all it would take is a vigorous climb on a beautiful PNW day surrounded by about 800 other young professionals being ullltrrraaaaa crunchy in the wilderness?!


I absolutely loved it. Like, I think this very weak body of mine is meant for hiking. Even Garrett was like “can you stop sprinting, please….” ME! Sprinting up a mountain! Can you even picture it?! The best was trying to ~look~ like I’ve done this before. This mountain was packed, man. I did not want the stench of noob to surround me! I had to fake it until I made it.


I was only very lightheaded by the time I got to the top, but WORTH IT.


Time: 30 minutes (prep + cooking) | Serves: 4


  • 1 cup of quinoa, cooked
  • 2 cups of cherry tomatoes, halved
  • 1 cucumber, quartered
  • 1 cup of green onions, diced
  • 1 avocado, sliced thin
  • 1/2 cup of walnuts, chopped
  • 1/4 cup of cilantro, chopped
  • Juice of 1/2 a lemon
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • In a bowl, combine quinoa + tomatoes + cucumber + green onions + avocado + cilantro + S+P
  • In a dry skillet over low-med heat, toast the walnuts for a few minutes, shaking often, just until fragrant
  • Add walnuts to bowl
  • Squeeze in lemon juice + olive oil
  • Serve room temp or chilled
  • Cup hands + use as vessel to feed self + reminisce on days of being a toddler when eating like this was cute + everyone loved you more

9 thoughts on “Quinoa Tabbouleh

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