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Quinoa Tabbouleh Salad
4.8 from 126 votes

Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad combines fluffy toasted quinoa with fresh parsley, mint, tomatoes, and onion, tossed in a lemon and olive oil dressing. The quinoa is toasted and cooked until tender, adding a subtle nutty flavor and firm texture to the classic herb-forward salad. The mix of fresh herbs and citrus brightens the dish, making it a refreshing side or light meal.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 servings
Calories: 89 kcal
Course: Salad
Cuisine: Middle Eastern

Ingredients

  • 3/4 cup quinoa uncooked
  • 2 bunches parsley stemmed and minced (about 1 1/2 cups minced, fresh flat-leaf
  • 2 bunches mint stemmed and minced (about 1 cup minced, fresh
  • 3 tomato fresh
  • 1/4 cup onion or scallions, finely chopped
  • 1/4 cup lemon juice or more to taste, freshly squeezed
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon salt or more to taste

Instructions

    Cup of Yum
  1. Rinse uncooked quinoa in cold water using a fine mesh strainer until the water runs clear. Drain.Spread quinoa in the bottom of a stainless steel skillet in an even layer. Turn heat to medium and let the quinoa heat up, stirring occasionally, until the moisture is gone.
  2. Continue to cook the quinoa over medium heat, stirring frequently, for roughly 10 minutes until it begins to turn toasty and fragrant. The quinoa is ready when the seeds start to pop and turn golden brown. Remove from heat.
  3. Pour quinoa into saucepan along with 1 1/2 cups of water. Bring to a boil, then reduce to a simmer and cover the pan.
  4. Cook quinoa for 10-12 minutes until tender, but not mushy. Stir and let cool to room temperature.
  5. Place minced fresh parsley and mint in a medium salad bowl.
  6. Whisk together the lemon juice, olive oil and salt.
  7. Seed the tomatoes by quartering them, then use your fingers or a paring knife to remove the seeds.Dice the tomatoes into small pieces.
  8. Add the finely chopped tomatoes to the green herbs along with the chopped scallions, cooked quinoa, and olive oil lemon juice dressing. Stir gently to combine.Season with additional salt or lemon juice to taste, if desired. Serve at room temperature, or chill in the refrigerator. 
  9. Some people like to add garlic to their tabbouleh. If you want a garlicky flavor, add a well-minced raw clove to the salad. Enjoy!

Notes

  • Use a fine mesh strainer to rinse quinoa thoroughly until water runs clear to remove bitterness.
  • Toast the quinoa in a dry stainless steel skillet until popping and golden to bring out a nutty flavor.
  • Seed tomatoes to prevent excess moisture, which can make the salad soggy.
  • Adjust lemon juice and salt to taste; more lemon brightens the salad further.
  • The original version used more quinoa; increase to 1 cup quinoa with 2 cups water for a heartier salad.
  • Salad serves about 3/4 cup per portion.

Nutrition Information

Calories 89kcal (4%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 6g (9%) Sodium 177mg (7%) Potassium 159mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 435IU (9%) Vitamin C 10mg (11%) Calcium 13mg (1%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 89

% Daily Value*

Calories 89kcal 4%
Carbohydrates 7g 2%
Protein 1g 2%
Fat 6g 9%
Sodium 177mg 7%
Potassium 159mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 435IU 9%
Vitamin C 10mg 11%
Calcium 13mg 1%
Iron 0.6mg 3%

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