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Quinoa Tabbouleh Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 203 kcal
Course: Salad
Cuisine: Mediterranean

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.