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Bowl filled with quinoa tabbouleh and a serving spoon-- quinoa, parsley, tomatoes and onions.
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4.50 from 6 votes

Quinoa Tabbouleh

A fresh, healthy and incredibly easy quinoa tabbouleh recipe. Bulgur wheat is replaced with quinoa so the salad is naturally gluten-free and packed with protein.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: quinoa tabbouleh, quinoa tabouli
Servings: 4
Calories: 321kcal

Ingredients

  • 1 cup uncooked quinoa rinsed and drained
  • 1 cup fresh parsley chopped
  • 1/2 cup fresh mint chopped
  • 1 cup cherry tomatoes diced
  • 1/2 cup chopped cucumber
  • 1 cup finely chopped red onion
  • juice from 1 lemon
  • 1/4 cup olive oil*
  • 1/2 teaspoon sea salt

Instructions

  • Cook quinoa: 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: Once quinoa is cooked, spread it out on a large rimmed baking sheet to cool. Alternatively you could let the quinoa cool in the pot or make the quinoa ahead of time and store it in the fridge.
  • Mix in remaining ingredients: Transfer quinoa to a large bowl. Add parsley, mint, tomatoes, cucumber and red onion into the bowl with the quinoa; toss to coat. Season with juice from lemon, olive oil and salt.
  • Serve: Stir to combine and serve.

Notes

  • Mix-ins – Feel free to switch up your mix-ins for this tabbouleh… I often do! Sometimes I change up the veggies based on what I have on hand and add extra herbs like fresh dill (so good!). Feel free to get creative and make this your own!
  • Red onion – Not a fan of red onion feel free to use yellow onion instead.
  • Feta –  Adding feta to this salad would be a great addition if you don’t need it to be dairy free.
  • Avocado – Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!
  • Olive oil – If you make the tabbouleh ahead of time and realize that much of the olive oil has been absorbed by the quinoa, feel free to add a little more before serving.

Nutrition

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