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5.0 from 15 votes

Quinoa Tabbouleh (Easy!)

This ultra-fresh tabbouleh features juicy tomatoes, lots of parsley, and tangy lemon. It's so tasty, nourishing, and easy to make. Enjoy it as a dip, salad, or on the go!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 (2/3-cup servings)
Calories: 75 kcal
Course: Side Dish , Salad , Appetizer , Snacks
Cuisine: Vegan , gluten-free

Ingredients

  • 1/2 cup white quinoa (or 1 1/2 cups cooked quinoa)
  • 1-2 large bunches fresh Italian parsley (lots!)
  • 2 cups ripe vine tomatoes, finely diced
  • 3-4 green onions
  • 1/4 cup fresh lemon juice
  • 1 clove garlic
  • Salt & Black Pepper to Taste
Other possible additions:
  • Fresh mint, lemon zest, cucumber, chickpeas, red onion, balsamic vinegar, cumin, dash of cinnamon, vegan feta cheese, etc.

Instructions

    Cup of Yum
  1. 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 about 15 minutes or until liquid has absorbed.
  2. While quinoa is cooking, prepare the rest of the ingredients: Finely dice tomatoes. (I remove the excess liquid and seeds.) Thinly slice green onions. Mince garlic. Then place tomatoes, onions, and garlic in a large bowl.
  3. Finely chop the parsley, thick stems removed. (I use a food processor since there's a large amount, but feel free to hand-chop.) Add to bowl.
  4. Juice the lemons and to bowl.
  5. Let the cooked quinoa cool slightly before adding to the rest of the ingredients. After quinoa is added, toss well to combine. Salt and pepper to taste. (I start with about 1/8 tsp. salt and add more as needed.)
  6. You can serve it immediately, but it tastes best after it chills in the fridge for a few hours or overnight to let the flavors combine.

Notes

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

Nutrition Information

Calories 75kcal (4%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 1g (5%) Potassium 351mg (10%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1559IU (31%) Vitamin C 30mg (33%) Calcium 35mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6(2/3-cup servings)

Amount Per Serving

Calories 75

% Daily Value*

Calories 75kcal 4%
Carbohydrates 14g 5%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 1g 5%
Potassium 351mg 7%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 1559IU 31%
Vitamin C 30mg 33%
Calcium 35mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.