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Cracker dipping into bowl of quinoa tabbouleh salad
5 from 3 votes

Quinoa Tabbouleh

Easy Quinoa Tabbouleh Salad with flavorful tomatoes, parsley, and lemon dressing. Healthy and ultra-fresh!
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Gluten-Free, Mediterranean, Oil-Free, Vegan
Servings: 6 side servings

Ingredients

  • 1/2 cup white quinoa (or 1 1/2 cups cooked quinoa)
  • 1-2 large bunches fresh parsley (lots!)
  • 2 cups ripe tomatoes, finely diced
  • 3-4 green onions
  • 1/4 cup fresh lemon juice (about 1 1/2 to 2 lemons)
  • 1 clove garlic
  • Salt to taste

Other possible additions:

  • Fresh mint, lemon zest, cucumber, chickpeas, red onion, balsamic vinegar, cumin, dash of cinnamon

Instructions

  • Cook quinoa: rinse quinoa well. In a small pot over medium-high heat, add quinoa with 3/4 cups water. (Or vegetable broth for more flavor.) Bring to a light boil. Then cover, reduce heat, and simmer for 15-20 minutes or until liquid has absorbed.
  • While quinoa is cooking, prepare the rest of the ingredients: finely dice tomatoes. (Remove some excess liquid if they're extra juicy.) Thinly slice green onions. Mince garlic. Then place tomatoes, onions, and garlic in a large bowl.
  • Finely chop the parsley, thick stems removed. (I use a food processor since there's so much, but feel free to hand-chop.) Add to bowl.
  • Juice the lemons and add 1/4 cup lemon juice to bowl.
  • Let the cooked quinoa cool a bit before adding it to the rest of the ingredients. After quinoa is added, toss well to combine. Salt to taste.
  • Can serve immediately, but it really tastes best after it chills for a few hours/overnight to let the flavors combine.

Notes

Recipe yields about 3 1/2 cups tabbouleh.
Serving suggestions: serve as a dip with crackers, in lettuce wraps, with pita/naan bread, or as a side dish with Mediterranean or Middle Eastern meals.
I use flat-leaf parsley, but curly will work as well. If you're using fresh mint, include it in the food processor with the parsley.
Keeps covered in the fridge for about 3-4 days.

NUTRITION PER SERVING (ESTIMATE)

Calories: 62kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Potassium: 163mg | Fiber: 2g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg