Go Back
+ servings
Cracker dipping into bowl of quinoa tabbouleh salad

Quinoa Tabbouleh

A Lebanese-inspired quinoa tabbouleh with flavorful tomatoes, parsley, and lemon dressing. Easy to make and ultra-fresh!
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
CourseAppetizer, Salad, Side Dish, Snack
CuisineGluten-Free, Lebanese-Inspired, Oil-Free, Vegan
Servings6 side servings


  • 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 lemons)
  • 1 clove garlic
  • Salt to taste

Other possible additions:

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


  • 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 slightly 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 tastes best after it chills in the fridge for a few hours or overnight to let the flavors combine.


Yield: Recipe makes about 3 1/2 cups tabbouleh.
Serving suggestions: Serve as a dip with crackers, hummus, in lettuce wraps, with pita/naan bread, or as a side dish with Mediterranean or Middle Eastern meals.
Herbs: I use flat-leaf parsley, but curly works as well. If you're using fresh mint, include it in the food processor with the parsley.
Storage: Keep in a sealed container in the fridge. Best enjoyed within 3-4 days.

Nutrition Per Serving (Estimate)

Calories: 75 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Potassium: 351 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 1559 IU | Vitamin C: 30 mg | Calcium: 35 mg | Iron: 2 mg