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!
More Easy Quinoa Salad Recipes
- Lemony Quinoa Chickpea Salad
- Tabbouleh Hummus Mason Jar Salads
- Quinoa Vegetable Salad
- Quinoa Berry Salad
If you try and love this recipe for quinoa tabbouleh, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️
Quinoa Tabbouleh
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
Instructions
- 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.
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, with a name like mine, I also try not to ask to speak to the manager.
this is very similar to a recipe I learned in a cooking class only it didn’t have the chick peas … I can’t wait to try this – ’cause I *heart* chick peas!
Jenny, I love ’em soooo much too! Chickpeas are one of the world’s most perfect foods.
I could eat this all… day… long!
I’m on a tahini kick right now. Do you think it would taste good with a lemon-tahini dressing?
Yummy!
Delicious recipe ! I will try this recipe soon 🙂