Gotu Kola and Quinoa Tabbouleh

Updated: Jun 15, 2022

Gotu Kola Tabbouleh
General Information
  • Salads
  • Tangy
  • 43 minutes
  • Vegan
  • Gluten-Free
  • 4 servings


  • 1/2 teaspoon of garlic (minced)
  • 4 lemon (slices, to garnish)
  • 1/2 onion (finely chopped)
  • 1/4 cup of peppermint (fresh, chopped)
  • 2 cups of gotu kola (leaves, finely chopped)
  • 1/4 teaspoon of black pepper (freshly ground, to taste)
  • 1/4 cup of lemon (juice)
  • 2 tablespoons of olive oil (extra virgin)
  • 1/4 tablespoon of salt
  • 3/4 cups of water
  • 1/2 cup of quinoa
  • 1 cucumber (peeled, seeded, and diced)
  • 2 tomato (diced)


Arab food would not be complete without this class side. Tabbouleh has a tangy flavor and a fiber-dense base that perfectly complements all your savory favorites. This version has a special medicinal twist of added gotu kola leaves, which have been used for thousands of years in India for anti-aging and boosting immune system activity. 

  1. In a small saucepan, combine water and quinoa. Bring to a boil.
  2. Once the water has been absorbed and the quinoa grains are cooked, remove from heat.(25 minutes)
  3. Transfer to a large bowl to cool.(15 minutes)
  4. In a small bowl, mix together lemon juice, oil, garlic, salt, and pepper.
  5. Mix gotu kola, mint, tomatoes, cucumber, and spring onions with the cooked quinoa.
  6. Pour in the dressing and toss until fully combined.(3 minutes)
  7. Serve at room temperature if desired, or let chill for one or more hours in the fridge to serve cold.
  8. Garnish with lemon slices and olives, and enjoy!