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Quinoa Tabbouleh is a healthy, gluten free side dish that's packed with flavor and texture! | @whatagirleats
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5 from 1 vote

Quinoa Tabbouleh

Course: Side Dish
Cuisine: Middle Eastern
Author: Cynthia


  • 2 cups cooked quinoa* room temperature or chilled
  • 1 bunch of parsley stems removed, chopped fine in a food processor or by hand
  • 1 large tomato diced
  • 1 large cucumber peeled and diced
  • 5 or 6 fresh mint leaves finely chopped (or pop them in the food processor with the parsley)
  • 2 green onions thinly sliced
  • 1 or 2 cloves of garlic minced
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper


  • In a large bowl, mix the oil, lemon juice, salt and pepper.
  • Add everything else and toss to blend flavors. Adjust seasoning. Chill.
  • Makes 4 cups
  • Cooking quinoa
  • It cooks pretty much the same as rice and ends ups with the texture of couscous.
  • cup quinoa, rinsed
  • /2 cups cold water
  • /2 teaspoon salt
  • In a medium sized saucepan, bring water, quinoa and salt to a boil. Reduce heat to low, cover and cook for 15 minutes.