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Quinoa tabbouleh in a serving bowl topped with fresh lemon slices and fresh herbs.
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4.67 from 9 votes

Quinoa Tabbouleh

This quinoa tabbouleh salad is made with protein-rich quinoa instead of bulgur wheat. It's gluten-free, vegan, easy to whip up and makes for a great healthy side dish!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: quinoa tabbouleh, quinoa tabouli
Servings: 4


  • 1 cup uncooked quinoa rinsed and drained
  • 2 cups flat leaf parsley chopped
  • ½ cup fresh mint leaves chopped
  • 1 cup cherry tomatoes diced
  • ½ cup cucumber diced
  • 1 cup red onion finely chopped
  • juice from 1 lemon
  • ¼ cup extra virgin olive oil
  • ½ teaspoon sea salt
  • pepper to taste


  • Bring quinoa and 2 cups of water to a boil in a medium saucepan over high heat. Once boiling, reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10-15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Let quinoa cool completely.
    Cooked quinoa in a pot.
  • Once quinoa is cool, transfer to a large bowl. Add parsley, mint, tomatoes, cucumber and red onion and toss to combine.
    Ingredients for quinoa tabbouleh in a serving bowl.
  • Add fresh lemon juice, olive oil and salt and stir to combine.
    Woman's hand pouring olive oil over quinoa tabbouleh ingredients in a serving bowl.
  • Portion onto plates and enjoy!


Serving: 1/4 of recipe | Calories: 321kcal | Carbohydrates: 36g | Protein: 8g | Fat: 16g | Fiber: 5g | Sugar: 4g