Quinoa Tabbouleh Recipe

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Quinoa Tabbouleh

Lynette !


A little change to classic tabbouleh, using quinoa instead of bulgur. Great for a vegetarian main or summer side salad.

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20 Min


15 Min


Stove Top


1 c
quinoa, rinsed well
1/2 tsp
kosher salt, plus more to taste
2 Tbsp
fresh lemon juice
1 clove
garlic, minced
1/2 c
extra-virgin olive oil
freshly ground black pepper
1 large
english cucumber, cut into 1/4 inch pieces
1 pt
cherry tomatoes, halved
2/3 c
flat leaf parsley, chopped
1/2 c
fresh mint, chopped
scallions, thinly sliced

Directions Step-By-Step

Bring quinoa, 1/2 tsp salt, and 1 1/4 cups water to a oil in a medium saucepan over high heat. Reduce heat to medium-low; cover and simmer until the quinoa is tender, about 10 minutes. Remove from heat and let stand, covered for 5 minutes. Fluff with a fork.
Meanwhile, whisk the lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
Spread out the quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. Add the cucumber, tomatoes, herbs, and scallions to the bowl; toss to coat. Season to taste with salt and pepper. Drizzle with the remaining dressing.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: Middle Eastern
Dietary Needs: Vegetarian, Diabetic, Low Fat
Other Tags: Quick & Easy, Healthy
Hashtags: #quinoa, #high protein