Sacha Inchi Tabuleeh

Sacha Inchi Tabuleeh

Quinoa based dish with sacha inchi oil, cucumber, onion, and delicious herbs. This is a great salad to pair with any main dish.
Prep Time 30 minutes
Cook Time 2 hours
Course Salad, Side Dish
Cuisine Mediterranean, Peruvian


  • 1 lbs. of Tri color Quinoa
  • 3 Tbsp Sacha Inchi oil
  • 1 cucumber
  • 1 red onion
  • 1 Pinch of pink salt
  • 1 pinch of black pepper
  • 1-3 Limes
  • 1 bunch of fresh parsley
  • 1-3 cups of Vegetable or chicken stock


  • Sprout the Quinoa by submerging it inside a bowl with cold water for 2 hours.
  • Once sprouted, place Quinoa on a pot and cover with the vegetable or chicken stock, cook in Medium heat stirring every once in a while so it doesn’t stick to the pot.
  • Add more stock as it cooks and gets dries out.
  • Once cooked, strain it with cold water. Place on a container.
  • On the side, peel cucumber, onion and chopped into fine little squares. Also chopped the fresh parsley.
  • Add all chopped ingredients into bowl with cooked Quinoa.
  • Add salt, pepper, lime juice and Sachainchi oil.
  • Stir all together add more seasoning if needed.
  • Serve and Enjoy!
Keyword Nut-Free, Peruvian, Vegan, Vegetarian