Quinoa Tabbouleh

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Quinoa Tabbouleh

Prep 15 m

Cook 15 m

Ready In 30 m

4 Servings

354 Calories


"This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes."

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  1. 2 cups water

  2. 1 cup quinoa

  3. 1 pinch salt

  4. 1/4 cup olive oil

  5. 1/2 teaspoon sea salt

  6. 1/4 cup lemon juice

  7. 3 tomatoes, diced

  8. 1 cucumber, diced

  9. 2 bunches green onions, diced

  10. 2 carrots, grated

  11. 1 cup fresh parsley, chopped


  1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

  2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

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