Quinoa Tabbouleh

5 from 128 votes

This Quinoa Tabbouleh recipe is a re-make of a classic Lebanese salad, but swaps out the bulgur for nutrient-dense quinoa. It's light, lemony, and refreshing!

Course Salads

Cuisine Mediterranean

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 356kcal

Author Yumna Jawad

Equipment

Ingredients

½ cup quinoa
¾ cup water
3 bunches parsley finely chopped (3 cups)
¼ cup mint leaves finely chopped
4 green onions very finely chopped
2 tomatoes finely chopped
½ cup extra virgin olive oil
½ cup lemon juice
½ teaspoon salt
½ teaspoon black pepper

Instructions

Heat a small saucepan over medium-high heat. Add the quinoa to a dry pan and toast it, stirring frequently until you start to hear the quinoa pop and the color becomes golden brown, about 5 minutes.
Add water, bring the mixture to a boil, then reduce to a simmer and cook covered until the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa rest for 5 minutes. Fluff and allow to cool at room temperature.
While the quinoa cools, make the dressing by stirring together olive oil, lemon juice, salt and pepper.
In a large bowl, place the chopped parsley, chopped mint leaves, green onions and tomatoes. Add the quinoa and pour the dressing into the bowl. Stir gently to combine. Serve at room temperature or cold.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge, but the parsley may start to retain water after the first day.

Make Ahead Tips: I would highly recommend washing and drying the parsley a day or two days in advance of chopping it. This gives the parsley time to dry properly so that when you chop it, it doesn't turn into a wet mess. To make this recipe ahead of time, I recommend storing the salad ingredients and the dressing separately, then tossing it all together right before serving.

Substitutes: For best results, follow the recipe as is. However you can substitute the green onions for white or red onions. You can also leave out the mint leaves or substitute with 1/2 tablespoon dried mint.

Nutrition