Quinoa Tabbouleh Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Calories
203 kcal
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Course
Salad
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Cuisine
Mediterranean
Quinoa Tabbouleh Recipe
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Quinoa Tabbouleh is a gluten-free alternative to the traditional version that tastes just as delicious! Featuring fresh veggies, herbs, and whole grains, you can whip it up in no time.
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Ingredients
- 1 cup uncooked quinoa
- ¼ cup extra virgin olive oil
- 1 ½ teaspoons fine sea salt (divided; I use Real Salt brand)
- 3 tablespoons lemon juice
- 1 garlic clove
- 1 medium cucumber , diced
- 1 large tomato , diced (see notes)
- 3 green onions , chopped
- 1 cup flat-leaf parsley , chopped
- ¼ cup fresh mint , minced
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Instructions
- To cook the quinoa, rinse it under running water in a fine mesh strainer for 30 seconds. This will help remove any bitter flavor. Transfer the drained quinoa to a saucepan and cover it with 1 ½ cups of fresh water. Add in a ½ teaspoon of salt and bring the liquid to a boil.
- Once the liquid is boiling, lower the heat to a gentle simmer and cover the pot. Set a timer for 10 minutes. When the timer goes off, remove the pan from the heat but keep the lid on for 5 more minutes. This will let the quinoa finish cooking without burning to the bottom of the pan. Then remove the lid and fluff the quinoa with a fork.
- While the quinoa cooks, add the olive oil, lemon juice, garlic, and ½ teaspoon of salt to a large bowl. You can also add in the chopped cucumber, tomato, green onions, parsley, and mint. Once the quinoa has cooled slightly, add it to the bowl.
- Stir well, so everything is evenly coated in the dressing. Then season with another 1/2 teaspoon of salt, if needed. (If the salad tastes bland, you know it needs more salt! I always use 1 ½ teaspoons total.) You can serve this right away, or let it chill in the fridge until you're ready to serve.
- Leftover quinoa tabbouleh can be stored in an airtight container in the fridge for up to 5 days. Brighten up the flavor with an extra squeeze of lemon juice or a pinch of salt, if needed. (Cold food will have a more muted flavor when compared to serving it at room temperature.)
Notes
- Nutrition information is for roughly 1 cup of salad, assuming you get 6 cups total from this recipe. (This will vary based on the size of your veggies.) This information is automatically calculated and is just an estimate, not a guarantee.
- Salt Note: I use Real Salt when seasoning my recipes, so use a similar fine pink salt to get the same results. Table salt will not taste the same, so that's why I always recommend seasoning and tasting as you go. (Don't add all of it at once!)
- Serving Ideas: This salad would pair well with chickpeas or crumbled feta on top. It's often served with a side of hummus and pita bread, but you can also add your favorite protein on top.
- Tomato Note: If large slicing tomatoes aren't in season, use cherry tomatoes instead.
Nutrition Information
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Calories
203kcal
(10%)
Carbohydrates
22g
(7%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
592mg
(25%)
Potassium
370mg
(11%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1263IU
(25%)
Vitamin C
23mg
(26%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 592mg | 25% |
| Potassium | 370mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1263IU | 25% |
| Vitamin C | 23mg | 26% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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