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4.8 from 126 votes

Quinoa Tabbouleh Salad

A lemony Middle Eastern tabbouleh salad with made with healthy gluten free quinoa, fresh parsley and mint. Vegan and kosher for Passover.

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

Ingredients

  • 3/4 cup uncooked quinoa
  • 2 bunches fresh flat-leaf parsley, stemmed and minced (about 1 1/2 cups minced)
  • 2 bunches fresh mint, stemmed and minced (about 1 cup minced)
  • 3 fresh tomatoes
  • 1/4 cup finely chopped scallions or onions
  • 1/4 cup freshly squeezed lemon juice, or more to taste
  • 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

  • You will also need: Fine mesh strainer, stainless steel skillet or pan, small saucepan, salad bowl
  • Serving size: 3/4 cup
  • Note: Originally this recipe had a higher ratio of quinoa to green herbs. Over time I have cut back on the quinoa for a greener salad. To make it the way it was originally posted, double the amount of quinoa - making it 1 cup quinoa, 2 cups cooking water.

Nutrition Information

Calories 89kcal (4%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 6g (9%) Sodium 177mg (7%) Potassium 159mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 435IU (9%) Vitamin C 10mg (11%) Calcium 13mg (1%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 6servings

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.