Tabbouleh - Quinoa

Patsy Oburn


Typically Tabbouleh is made with crushed wheat (medium). I used quinoa as a healthy choice.


☆☆☆☆☆ 0 votes

1 Hr
20 Min
Stove Top


  • 1 c
    quinoa, white
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
  • 1/2 c
    lemon juice, fresh
  • 1 c
    green onion, chopped
  • 1
    garlic clove
  • 1 c
    parsley, chopped
  • 1/2 c
    fresh mint, chopped
  • 1/2 c
    olive oil, extra virgin
  • 1 pt
    cherry tomatoes
  • 1 large
    english hothouse cucumber, thinly sliced
  • 1 c
    chicken broth, unsalted

How to Make Tabbouleh - Quinoa


  1. Cook quinoa: rinse well through strainer, then dry and toast in dry skillet to add flavor. Follow package directions; however, you can use the chicken broth to add flavor.
  2. Whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
  3. Combine quinoa, cucumber, tomatoes, herbs, and green onions in bowl; toss and coat with dressing, season to taste. Chill at least 1 hour. Can be made a day ahead.

Printable Recipe Card

About Tabbouleh - Quinoa

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Gluten-Free

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