Tabbouleh with Toasted Quinoa

Daily Inspiration S


Tabbouleh is generally made with bulgur wheat, but the quinoa is a nice change of pace. Taste and adjust seasonings before serving the salad.


★★★★★ 3 votes

15 Min
30 Min
Stove Top


  • 1 1/2 c
  • 1 3/4 tsp
    fine sea salt, divided
  • 1/3 c
    olive oil
  • 3/4 c
    fresh lemon juice (approx. 4 small lemons)
  • 2 clove
    garlic, minced (approx 2 tsp)
  • 1/2 tsp
    freshly ground black pepper
  • 2 c
    diced tomatoes or quartered cherry tomatoes
  • 1 1/2 c
    chopped parsley
  • 3
    persian cucumbers, unpeeled (or can use an english cucumber)
  • 4
    green onions, thinly sliced (approx. 1 cup)
  • 1/2 c
    fresh mint leaves, chopped

How to Make Tabbouleh with Toasted Quinoa


  1. Rinse quinoa in a strainer under cool water. Drain well.
  2. Heat a large skillet over medium heat and toast quino for approximately 10 minutes or until all the moisture evaporates - stir constantly with a wooden spoon. Quinoa should be fragrant and golden.
  3. Bring 2 1/2 cups water to a boil in a saucepan. Add 1/4 tsp. salt - then add quinoa. Return to a boil, reduce heat to medium-low and cover the pan. Simmer approx. 20 minutes or until quinoa is tender and water is absorbed. Fluff with a fork and place quinoa in a large wide bowl to cool
  4. Whisk together oil, lemon juice, garlic, pepper and remaining 1 1/2 tsp. salt. set aside. Place tomatoes, parsley, cucumbers, green onions and mint into the cooled quinoa.
  5. Pour dressing over the top and toss to coat. Serve at room temperature or cover and refrigerate until ready to serve.

Printable Recipe Card

About Tabbouleh with Toasted Quinoa

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: Middle Eastern

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