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Quinoa tabbouleh with fresh herbs served
Fresh and tasty tabbouleh with quinoa base and vegetables

Quinoa Tabbouleh Salad

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Quick Meals Salads
Essence of original Lebanese tabbouleh isn't grain, but tons of herbs. In this modern gluten-free version we swapped bulgur for quinoa, but parsley and mint remain stars. This isn't a side salad, but a refreshing chlorophyll bomb cleansing taste buds.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 270 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Very sharp knife (important!)
  • Pot
  • Large salad bowl

Instructions

1 ✓

Rinse quinoa thoroughly in hot water, then cook in salted water for approx 15 minutes. Let cool completely.

Tip: For tabbouleh, quinoa must be dry and cold; spread on tray to cool so excess moisture evaporates.
2 ✓

Wash parsley and mint, dry thoroughly (salad spinner or paper towel), then chop very finely.

Tip: Wet herbs turn to mush when cut. Work with dry leaves only!
3 ✓

Remove tomato seeds (so they don't water down dish), dice flesh small. Dice cucumber and onion similarly small.

Tip: Removing seeds helps keep salad crunchy for days.
4 ✓

In a bowl, mix olive oil, lemon juice, salt, and pepper.

Tip: Lots of lemon juice is essential, giving tabbouleh its characteristic tart freshness.
5 ✓

Mix cooled quinoa with tons of herbs and vegetables, then pour dressing over. Toss.

Tip: Ratios are right when there is more green (herbs) than white (quinoa) in bowl.
6 ✓

Let sit in fridge 30 minutes before serving.

Tip: During this time quinoa absorbs lemony-oily flavors.

Recipe FAQ

Why is sharp knife important?
Dull knife crushes herb cells, making them black and wet. Sharp cut preserves freshness.
Which tomatoes are best?
Firm, not too watery varieties, so they don't soak the salad.

Ingredients

  • 3/4 cup Quinoa (dry)
  • 2 large bunches Fresh Flat-Leaf Parsley
  • 1 handful Fresh Mint Leaves
  • 1 large English Cucumber
  • 3 medium Tomatoes
  • 1 medium Red Onion (or 3 Scallions)
  • 4 tbsp Extra Virgin Olive Oil
  • 3 tbsp Fresh Lemon Juice
  • 1 tsp Salt
  • 1/2 tsp Pepper