Quinoa Tabbouleh Recipe (2024)

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posted by Liz Berg

on March 12, 2017 (updated 2/14/24)

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Quinoa Tabbouleh is a classic Middle Eastern salad updated with the addition of the tasty superfood, quinoa. This Tabbouleh Recipe is sporting a lot of green, making it a healthy option for the St. Patrick’s Day dinner table.

This Quinoa Salad Recipe offers a plant-based source of protein, plus the healthy additions of fresh tomatoes, lemon juice, and olive oil. Plus, it’s delicious!!!!

Table of Contents hide

1 Why You Must Make

2 Frequently Asked Questions

3 An Adaptable Quinoa Salad

4 Healthy Green Recipes for St. Patrick’s Day

5 Quinoa Tabbouleh Recipe

Why You Must Make

My palate has matured since I had my first sample of tabbouleh. I think I was in high school and my mom was experimenting. All I could taste was the parsley and I was not impressed. Since then, I have become a fan, and have cooked up the classic bulgur version numerous times, but this quinoa recipe is definitely my favorite.

If you’re a tabbouleh fan, this is an easy way to shake up your menu.
Quinoa contains more protein than any other grain, making it perfect for vegans and vegetarians.
Having quinoa on hand allow you to replace it for rice in any of your recipes—especially soups and salads.

I’m definitely a quinoa devotee because of its fluffy consistency, nutty flavor, and protein content, and I love this quinoa tabbouleh. I tend to focus on rich green or booze-laden desserts like chocolate Guinness cake for St. Patrick’s Day. This “green” tabbouleh recipe helps to keep things healthy.

Frequently Asked Questions

What is Quinoa?

Move over bulgar wheat, the original tabbouleh grain. Quinoa is one of the superfoods of the 21st century and a marvelous substitution. Known as the Mother Grain by the ancient Incas, it has more protein than any other grain. It is a complete protein since quinoa contains all eight essential amino acids. Lower in carbohydrates than other grains, it also is higher in unsaturated fats.

How Do You Cook Quinoa?

An Adaptable Quinoa Salad

You can shake up this quinoa salad even more by adding crumbled feta cheese, diced bell pepper, or even Kalamata olives. This recipe is just a starting point. Add Greek or Italian ingredients to put your own twist on this recipe. Olives are a MUST for my next batch!

Healthy Green Recipes for St. Patrick’s Day

Of course, you know I’ll be baking up something sweet and green for the holiday, but it’s nice to balance out the desserts with some healthy dishes.

Pixie Dust Salad with Avocados, Pixie Tangerines and Radishesby Shockingly Delicious
Quinoa Tabbouleh by That Skinny Chick Can Bake
Zucchini Carpaccio Saladby The Bitter Side of Sweet
Pistachio Parmesan Oven Friesby Cindy’s Recipes and Writings
Roasted Brussels Sproutsby Books n’ Cooks
Soy Glazed Sugar Snap Peasby Food Lust People Love

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The Recipe:

Quinoa Tabbouleh Recipe

Prep Time15 minutes

Cook Time15 minutes

Total Time30 minutes

Yield4 servings

An updated, classic Middle Eastern salad made with the super food, quinoa

Ingredients

1 cup quinoa, rinsed well
1 ¼ cups chicken broth (may substitute vegetable broth or salted water)
3-4 tablespoons fresh lemon juice
1 garlic clove, minced
¼ cup extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper
1 large English cucumber, cut into 1/4" pieces
1 pint cherry tomatoes, halved or quartered
⅔ cup chopped flat leaf (Italian) parsley
¼ cup chopped fresh mint
2 scallions, thinly sliced

Instructions

Bring quinoa and chicken broth to a boil in a medium saucepan over high heat.
Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with ½ teaspoon salt and pepper.
Place cooled quinoa in a large bowl and toss with ¼ cup dressing.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa and stir to combine.
Drizzle with the remaining dressing. Check for seasoning. Add pepper and more salt if needed.
Chill before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 212Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 445mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 4g

HOW MUCH DID YOU LOVE THIS RECIPE?

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posted by Liz Berg on March 12, 2017
21 Comments // Leave a Comment »

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21 Comments on “Quinoa Tabbouleh Recipe”

Kim Beaulieu — January 27, 2022 @ 1:10 pm Reply

Such a great recipe. I could eat this every day.
cath — January 27, 2022 @ 9:28 am Reply

This was so good with our roasted chicken last night. Absolutely loved it.
Sandra Garth — March 22, 2017 @ 11:21 am Reply

So much healthier than our traditional rice and potatoes sides dishes. My youngest son would flip for this one also.
Wendy Klik — March 14, 2017 @ 6:04 pm Reply

Great idea swapping out the bulgar wheat for quinoa. Love tabbouleh.
Jennifer — March 14, 2017 @ 11:21 am Reply

Yum!! Gosh, forgot about St. Patrick’s day!
Cindys Recipes and Writings — March 13, 2017 @ 8:46 pm Reply

So fresh and healthy! I love tabbouleh!
Abbe@This is How I Cook — March 13, 2017 @ 2:28 pm Reply

Love the switch to quinoa. I have always like tabbouleh and I can’t wait to try this version!
Laura | Tutti Dolci — March 13, 2017 @ 12:20 pm Reply

I love tabbouleh, this is my dream lunch!
Debra Eliotseats — March 13, 2017 @ 9:47 am Reply

I actually prefer quinoa in tabbouleh! Great green dish, Liz!
Blackswan — March 13, 2017 @ 7:36 am Reply

Gosh, I’m in love with your quinoa, dear! xoxo
The Ninja Baker — March 13, 2017 @ 1:51 am Reply

Love your Greek take on quinoa…You’re right. It is a consistent performer and serves as a nice jumping point for most any culture’s favorite seasonings =)
Tara — March 12, 2017 @ 8:33 pm Reply

So bright! I love the abundance of herbs.
Cynthia — March 12, 2017 @ 6:16 pm Reply

I haven’t had Tabbouleh in a long time. I will have to try this recipe, looks so good.
Denise Wright — March 12, 2017 @ 4:51 pm Reply

I’ve made tabouli with cauliflower but never thought about quinoa….genius! Bulgar wheat is hard on my stomach so I love alternatives. Great post!
Jersey Girl Cooks — March 12, 2017 @ 4:29 pm Reply

I could eat this for lunch everyday!
Liz @ Books n' Cooks — March 12, 2017 @ 3:43 pm Reply

Forget about St. Patty’s Day – I am going to enjoy this recipe all summer long!
Laura Dembowski — March 12, 2017 @ 12:58 pm Reply

I am a quinoa junkie and love jazzing it up with fresh herbs, vegetables, and even fruits. This looks so elegant and would be great for company.
Caroline — March 12, 2017 @ 10:36 am Reply

I love tabbouleh (in fact I have a recipe sitting to post soon myself!) – yours looks so pretty!
claudia — March 12, 2017 @ 8:36 am Reply

Being Curt just became diabetic I have been looking for many alternatives for healthier foods that don’t turn into carbs! I think we just hit the jackpot!
Christie — March 12, 2017 @ 8:10 am Reply

I love quinoa! It has such nutty, delicious flavor. Having never had the “original” tabbouleh, I think I would prefer this one,anyway. So light and healthy.
Angie@Angie's Recipes — March 12, 2017 @ 4:56 am Reply

A perfect dish to welcome the spring!