Quinoa Tabbouleh
User Reviews
5
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Prep Time
7 mins
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Cook Time
13 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
198 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Quinoa Tabbouleh
Description
The Quinoa Tabbouleh recipe swaps traditional bulgur for quinoa, which is first rinsed and toasted to boost its nuttiness. Simmered until fluffy, the quinoa is seasoned with salt and pepper and then cooled before combining with finely diced tomatoes, peeled cucumber, sliced scallions, and a generous amount of fresh parsley. The dressing includes high-quality olive oil and freshly squeezed lime juice, providing brightness and depth without overpowering the fresh ingredients.
The fine dicing ensures each bite blends the soft quinoa with crisp, fresh vegetables and herbs, typical for tabbouleh. This salad is refreshing and lightly textured, ideal as a side to grilled meats or as a vegetarian dish. Adding mint is a traditional option that complements the parsley if available.
This recipe yields about four cups, with a one-cup serving size. The salad keeps well when prepared in advance, making it suitable for meal prep or gatherings.
Ingredients
- ½ cup quinoa dry
- ¾ cup water
- salt to taste
- black pepper to taste
- 3 Roma tomatoes finely diced (approx. 1.5 cups, ripe
- ½ cucumber peeled and finely diced, English, seedless type
- ¾ cup parsley finely chopped, fresh
- ½ cup scallions both green and white parts, thinly sliced
- 3 TBSP olive oil quality
- 1 lime , juiced
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
- While your quinoa cooks, prep your parsley and veggies. The key here is to dice everything super small/fine.
- Combine cooled + seasoned quinoa with finely chopped parsley, tomatoes, cucumber, scallions, olive oil, and freshly squeezed lime juice.
- Mix, taste, reseason with salt and pepper and add more of your favorite ingredients, if desired! That's it!
- Need make-ahead or meal prep instructions? Simply prepare as written, cover, and refrigerate for up to 4 days. Enjoy!
Notes
- Add fresh mint if available for more traditional tabbouleh flavor.
- This recipe yields approximately 4 cups, serving around four one-cup portions.
- Quinoa can be toasted before cooking to deepen the nutty flavor and improve texture.
- Adjust seasoning with salt and pepper after mixing to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 15mg | 1% |
| Potassium | 399mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1499IU | 30% |
| Vitamin C | 30mg | 33% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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