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Quinoa tabbouleh closeup.
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5 from 44 votes

Quinoa Tabbouleh

Prep Time30 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: Middle Eastern
Servings: 8 servings
Calories: 172kcal
Author: Cynthia

Ingredients

  • 3/4 cup quinoa
  • 1 1/2 cup cold water
  • 1/4 teaspoon kosher salt
  • 1 bunch Italian flat leaf parsley stems removed, chopped fine in a food processor or by hand
  • 1 tomato diced
  • 1 cucumber peeled and diced
  • 6 fresh mint leaves finely chopped (or pop them in the food processor with the parsley)
  • 2 green onions thinly sliced
  • 2 cloves garlic minced
  • 2 Tablespoons fresh lemon juice
  • 3 Tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper

Instructions

  • Rinse quinoa in cold water.
  • bring 1 1/2 cups water to a boil with 1/4 teaspoon salt in a medium saucepan. Add quinoa.
  • Reduce heat and cover. Cook 15-20 minutes or until quinoa is light and fluffy.
  • Chill quinoa in fridge or at room temperature before tossing with remaining ingredients.
  • In a large bowl, mix the olive oil, lemon juice, salt and pepper.
  • Add 2 cups of cooked, cooled quinoa, chopped, onions, cucumbers and tomatoes. Adjust seasoning. Chill until ready to serve.
  • Makes 4 cups

Notes

  • Use Italian or flat leaf parsley over curly parsley if you can find it.
  • Hot house or English cucumbers have a thinner skin and fewer seeds than the thick skinned cucumbers and are preferable.
  • Store any leftovers in the refrigerator. 

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 370mg | Potassium: 279mg | Fiber: 3g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg