This might possibly be the best quinoa recipe you have ever tried. Practically perfect in every way. The blend of wholesome + fresh ingredients brings this salad together in the most delightful way. This Quinoa Tabbouleh Salad Recipe is easy + healthy + packed with fiber! Plant-based, no mint, no bulgur wheat + NO OIL! Start with cooked + cooled quinoa, and add in a few simple ingredients! By taking out the bulgur wheat grain, we have ourselves a gluten-free, high-protein twist on a traditional Middle Eastern dish.
Perfectly light, lemony, full of healthy antioxidant-rich veggies and fiber, this tabbouleh (also known as tabouli) can be a meal all on its own or can be eaten as a side dish. A perfect pairing would be with Healthy Homemade Falafel, Cilantro Jalapeno Hummus, or Kalamata Olive Hummus.
Tara’s Tips For Making The Perfect Quinoa Tabbouleh Salad Recipe:
- Chop your veggies + parsley small. Yes, it takes time, but this salad is so much better with everything finely chopped.
- Use fresh parsley! The dried version is not as good with this recipe.
- Chop the stems off the parsley and use as many of the leafy parts as you can.
- The quinoa is great at absorbing the lemon juice. You absolutely will not miss the oil!
- You can substitute bulgur wheat, couscous, orzo, or brown rice for the quinoa, yum!
- Not sure about quinoa? Read my Quinoa for Beginners article here.
- Start with cooked and cooled quinoa 👇🏻.
How To Cook Quinoa
Cooking Quinoa Stove-Top:
- Rinse quinoa
- Bring 2 cups of water + 1 cup of quinoa to a boil, lower heat to medium-low, cover and cook for 10 minutes. You will know the quinoa is cooked when all of the water has been absorbed and you can see the quinoa open up a little. After 10 minutes, remove the lid and fluff with a fork.
Rice Cooker Quinoa:
- Rinse Quinoa
- Place 2 cups of water of water + 1 cup of quinoa in your rice cooker. Follow your device’s instructions as you would for white rice. The cooker should automatically turn off when quinoa is finished cooking.
Instant Pot Quinoa
- Rinse quinoa
- Place 1 cup quinoa + 1 cup water in Instant Pot.
- Put the lid on and set the lever to ‘seal’.
- Press ‘manual’ and adjust the arrows to 1 minute cook time.
- When your Instant Pot beeps, allow the pressure to release naturally (usually takes around 10 minutes).
- See my full post here on Basic Instant Pot Quinoa.
Need More Quinoa Ideas?
Try my recipe for Instant Pot Mexican Quinoa which is a FAVORITE in the MVF house and on regular rotation! Some other dinner ideas include Spinach Mushroom Quinoa, Quinoa Stuffed Peppers or Quinoa Vegetable Soup: Instant Pot or Stove-Top. After that, you could make Toasted Quinoa for on top of a salad or soup 😍. Our favorite way to use quinoa in our snacks are Quinoa Crackers. For breakfast we love this Instant Pot Quinoa Breakfast Bowl. Similarly, we love our Pumpkin Quinoa Breakfast Bowl.
Quinoa Tabbouleh Salad Recipe
This Quinoa Tabbouleh Salad Recipe is vegan + gluten free + oil-free. Perfectly light, lemony, and can be served as a side dish or as a meal on its own!
Ingredients
- 2 cups cooked + cooled quinoa (see body of post for cooking instructions if needed
- 1 cup of each: finely chopped fresh parsley, chopped tomatoes, diced red onion, and chopped cucumber.
- 4 tbsp lemon juice
- 2 garlic cloves (shredded or very finely minced/sub 1 tbsp garlic paste)
- 1/2 tsp salt (more to taste)
- 1/2 tsp black pepper (more to taste)
Directions
- Step 1 Place cooled quinoa, parsley, tomatoes, onions, and cucumbers in a bowl and stir until all combined.
- Step 2 In a small jar combine lemon juice, garlic, salt + pepper, shake until all mixed together.
- Step 3 Drizzle the lemon juice dressing over the quinoa mixture. Toss everything together until all vegetables + quinoa are coated in the dressing. Adjust salt + pepper to taste. Enjoy!
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