Lemony Quinoa Tabbouleh



From Delicious Living and a couple changes here and there. I substituted a Meyer lemon in place of standard Eureka. "Quinoa stands in for traditional bulgur in this gluten-free grain salad. Like the original, it’s packed with parsley, which detoxes the kidneys and prevents water retention. The light, lemony dressing loosens mucus and draws toxins from the liver."


★★★★★ 2 votes

15 Min
20 Min
Stove Top


  • 1/2 c
    golden quinoa (rinsed well and drained)
  • 1 c
    water or unsalted vegetable broth
  • 1 1/2 c
    curly parsley, rinsed and dried well in a salad spinner then finely chopped
  • 4
    scallions (thinly sliced crosswise)
  • 1 c
    grape tomatoes or cherry tomatoes (halved or quartered depending on size)
  • 2 Tbsp
    fresh mint, minced (*fresh* only!)
  • ·
    juice of 1/2 lemon, about 2 tablespoosn (to taste)
  • 1 large
    garlic clove, peeled and finely minced
  • 2 Tbsp
    extra virgin olive oil
  • 1/2 tsp
    ground sumac
  • pinch
    ground cinnamon

How to Make Lemony Quinoa Tabbouleh


  1. Combine quinoa and water or broth in a medium saucepan; bring to a boil, reduce heat, cover, and cook on medium-low for 20 minutes, or until all water is absorbed and quinoa is fluffy. Transfer to a plate to cool completely.
  2. Combine parsley, scallions, tomatoes, and mint in a medium bowl; stir in cooled quinoa. In a small bowl, whisk together lemon juice and garlic. Whisk in olive oil and season to taste with cayenne pepper and sea salt. Pour dressing over quinoa mixture and toss well. Refrigerate for 1–2 hours and serve chilled.

Printable Recipe Card

About Lemony Quinoa Tabbouleh

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: Middle Eastern
Dietary Needs: Vegan
Other Tag: Healthy

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