Photo by bhofack2/iStock / Getty Images
Photo by bhofack2/iStock / Getty Images

Quinoa Tabbouleh with Corn and Chia


  • 1 cup quinoa
  • 2 tablespoons chia seeds
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 1½ cups diced ripe tomatoes (2 medium)
  • 1 cup chopped flat-leaf parsley
  • ¾ cup freshly cut corn (from 1 large ear)
  • 2 scallions, trimmed and very thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • Sea salt and freshly ground pepper


1.     Cook the quinoa according to package directions, then spread on a towel and let cool. Transfer the quinoa to a bowl and stir in the chia seeds and 2 tablespoons of the oil. Cover and refrigerate for 1 hour or overnight.

2.     Add the tomato, parsley, corn and scallion and toss well. In a small bowl, mix the lemon juice, garlic, ½ teaspoon salt and ¼ teaspoon pepper; using a fork, mix in the remaining oil. Pour the dressing over the tabbouleh, toss well and season to taste.