Quinoa Tabbouleh

Quinoa Tabbouleh

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Lynette !


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


★★★★★ 1 vote

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
  • 2
    scallions, thinly sliced

How to Make Quinoa Tabbouleh


  1. 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.
  2. Meanwhile, whisk the lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
  3. 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.

Printable Recipe Card

About Quinoa Tabbouleh

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

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