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Quinoa Tabbouleh


If you love the crispy flavor of traditional tabbouleh, you'll love the extra nutrition added by substituing the bulgar wheat with quinoa, which is higher in protein, vitamins and minerals.


1 cup
quinoa, rinsed
2 cup
1⁄3 cup
extra-virgin olive oil
1⁄3 cup
fresh lemon juice
1 cup
chopped red onion
1 cup
chopped fresh parsley
1⁄4 cup
chopped fresh mint
1 1⁄2 cup
grape tomatoes, halved
1 large
cucumber, seeded and chopped
3 clove
garlic, minced
  to taste
salt and pepper


Bring quinoa and water to a boil in medium saucepan over high heat. Reduce heat to medium-low and simmer until tender, about 10 minutes. Cool. 

Add oil, lemon juice, onions, parsley, mint, tomatoes and cucumber; toss to combine. Season with salt and pepper. Cover and chill. 

Bowl of Quinoa Tabbouleh


SourceAdapted by Catherine Lindberg from
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes