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5 from 1 vote

Quinoa Tabbouleh

You will love this quinoa tabbouleh recipe for a different version of traditional tabbouleh salad. This quinoa tabbouleh tastes fresh and nutty with a tangy lemon dressing. And it only takes 15 minutes to prepare!
Prep Time5 minutes
Cook Time15 minutes
Course: Salad, sides
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 59kcal



  • 1 ½ cups red quinoa or quinoa of choice.
  • 2 cups water
  • ½ teaspoon salt

Tabbouleh Salad Ingredients

  • ¾ cup fresh parsley, chopped
  • ¾ cup fresh mint, chopped
  • 1 ½ cups English cucumbers, cut in half, then sliced into quarters (bite-sized pieces).
  • 1 ½ cups grape tomatoes cut in halves
  • ½ cup Kalamata olives, chopped
  • 1 bunch green onions, sliced thin
  • ½ cup tofu feta cheese (optional)


  • 1 lemon, juiced and zested
  • ¼ cup red wine vinegar
  • 2 Tablespoons maple syrup
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • ¼ teaspoon red pepper flakes (optional)


Cooking Quinoa

  • Combine water, salt and quinoa into a sauce pan.
  • Bring contents of the pan to a boil, cover, and reduce to simer.
  • Cook for 15 minutes.
  • Remove from the heat source and keep the pan covered for an additoanl 5 minutes.
  • Allow the quinoa to cool completely, or to expedite the process, transfer the cooked quinoa to a refrigerator to cool.

Preparing the Salad Ingredients

  • Cut all the vegetables.
  • In a small bowl, combine the lemon juice, lemon zest, red wine vinegar, salt and pepper, and red pepper flakes (optional). Whisk together.
  • Place the cold quinoa into a large bowl.
  • Add all the salad ingredients.
  • Pour the dressing over the top.
  • Toss to combine.
  • Add some tofu feta cheese (optonal)


  • Make the quinoa ahead of time, so it has time to cool in the refrigerator. 
  • Use English or Persian cucumbers, which contain fewer seeds to prevent a soggy salad. 
  • Grape tomatoes also have fewer seeds, which again helps to keep the salad fresher longer. 
  • Add tofu feta cheese for an extra protein addition to the salad. 
  • Or, try adding a can of chickpeas, which also goes very well with the flavors in teh salad. 
  • The salad will last, dressed, in the refrigerator for up to 5 days. 


Serving: 4g | Calories: 59kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 892mg | Potassium: 315mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1780IU | Vitamin C: 40mg | Calcium: 67mg | Iron: 2mg