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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.
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.
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!
1medium cucumber(peeled and diced (about 1 1/2 cups))
2medium tomatoes(seeded and diced (about 1 cup))
3scallions(chopped, some green parts included (about 1/4 cup))
1cupfresh parsley(chopped finely)
1/4cupfresh mint(chopped finely)
1/3cupextra virgin olive oil
3tablespoonslemon juice(from about 1 large lemon)
1/2teaspoonkosher salt + more to taste
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.
Add the cucumber, tomatoes, scallions, parsley, and mint to a large bowl. Add the cooled quinoa. Toss together gently.
In a separate small bowl, whisk together the olive oil, lemon juice, and salt. Pour over the veggies and quinoa. Mix well.
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.
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I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
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About Kitchen Treaty
Irresistible recipes for vegetarians & meat-eaters living together …and everyone else too! Hi, I’m Kare, a vegetarian married to a carnivore. My mission is to achieve peace in the kitchen – one delicious recipe at a time.