Quinoa Tabbouleh

Quinoa Tabbouleh recipe - An easy, refreshing, satisfying salad that's perfect grab-and-go fridge fare. I love this one for potlucks - it's vegan and gluten-free, so it works for most everyone.

I first shared this Quinoa Tabbouleh recipe back in 2010. Time flies! Since then, I’ve made it many times and have tweaked the recipe a bit along the way. It’s perfect refrigerator fare for the warm days ahead, so I thought it was high time I revisit it.

Tabbouleh is a popular salad with Arabic roots. Traditionally made with bulgur, tomatoes, cucumber, loads of parsley, maybe a little mint, and dressed with fresh lemon juice and olive oil, it’s a refreshing and easy lunch or dinner side (I’m happy with it as a main, actually). As a certified parsley fiend, so I’ve been a fan of the salad for many years.

Quinoa Tabbouleh recipe - An easy, refreshing, satisfying salad that's perfect grab-and-go fridge fare. I love this one for potlucks - it's vegan and gluten-free, so it works for most everyone.

This version takes a detour from the classic and subs in quinoa for the bulgur. As most of us know by now, quinoa is a terrific power food, and a vegetarian’s best friend. It’s got protein. It’s got fiber. It’s got the kind of amino acids you’re looking for. It acts and looks like a grain, but it’s really a seed. And it’s delicious in place of the traditional bulgur in tabbouleh.

Quinoa Tabbouleh recipe - An easy, refreshing, satisfying salad that's perfect grab-and-go fridge fare. I love this one for potlucks - it's vegan and gluten-free, so it works for most everyone.

I love how tri-color quinoa looks in this salad, but feel free to use whichever variety you like.

Oh, and bonus: tabbouleh with quinoa instead of bulgur means it’s gluten-free!

Quinoa Tabbouleh recipe - An easy, refreshing, satisfying salad that's perfect grab-and-go fridge fare. I love this one for potlucks - it's vegan and gluten-free, so it works for most everyone.

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Quinoa Tabbouleh

An easy, refreshing, satisfying salad that’s perfect grab-and-go fridge fare. I love this one for potlucks – it’s vegan and gluten-free, so it works for most everyone.

Ingredients:

  • 1 cup tri-color quinoa, rinsed in cold water
  • 1 1/4 cups water
  • 1 medium cucumber, peeled and diced (about 1 1/2 cups)
  • 2 medium tomatoes, seeded and diced (about 1 cup)
  • 3 scallions, chopped, some green parts included (about 1/4 cup)
  • 1 cup fresh parsley, chopped finely
  • 1/4 cup fresh mint, chopped finely
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lemon juice (from about 1 large lemon)
  • 1/2 teaspoon kosher salt + more to taste

Directions:

  1. Set a medium saucepan over medium heat. Add the water. Bring to a boil. Add the quinoa, stir, and reduce to a simmer. Cover and cook until all of the water has absorbed, 10-15 minutes. Uncover and fluff with a fork. Let cool for a few minutes.
  2. Add the cucumber, tomatoes, scallions, parsley, and mint to a large bowl. Add the cooled quinoa. Toss together gently.
  3. In a separate small bowl, whisk together the olive oil, lemon juice, and salt. Pour over the veggies and quinoa. Mix well.
  4. Taste and add additional salt if desired. Serve immediately or refrigerate for awhile before serving (I think it’s best fully chilled). Keeps for 3-4 days in the fridge.

For more protein, feel free to throw in a can of drained chickpeas. Delicious!

Adapted from The Carb-Conscious Vegetarian cookbook

// All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.