Home » Side Dishes » Quinoa Tabbouleh
Published: January 13, 2014Updated: February 9, 2023Author: Jenn Laughlin
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This tasty vegan quinoa tabbouleh is always a hit and so easy to make! This speedy side dish doubles as an appetizer and snack, and is gloriously vegetarian, vegan, and gluten-free.
I have a weird foodie faux pas to fess up to.
Until fairly recently, I had no clue what bulgur was. Myyyy bad! I’ve been obsessed with Mediterranean food for ages and have eaten my weight in tabbouleh, yet had no flipping clue what I was actually scarfing!
How embarrassing.
I’ve always just assumed it was quinoa or cous cous or some random unidentified balls of garlic in my parsley. I really should pay better attention to what I put in my mouth.
Anywho! I decided that if I purchased bulgur, no matter how versatile a whole grain it is, it would wind up in the back of the pantry with the olives, millet, and the alluring-yet-intimidating black rice I purchased after an article promised it’s basically the best grain ever.
It’s like Narnia back there. I’m pretty sure there’s a secret door behind the cous cous that leads to an alternate dimension. I bet they have a Whole Foods there.
I, unfortunately, don’t have a Whole Foods within a 3 hour radius of my house.
I do, however, have a costco-sized bag of quinoa and a giant pile of parsley.
Let’s party.
Quinoa Tabbouleh
Make a little… or a lot! This mediterranean quinoa is quick, easy, and totally delicious!
Ingredients Needed
- quinoa
- tomatoes
- cucumber
- parsley (flat or curly)
- scallions
- olive oil
- lime (or lemon!)
- salt and pepper
The ingredients are super simple and the flavors absolutely shine here. I love pairing this fluffy quinoa tabouli salad with falafel, hummus, and a hearty dollop of tzatziki sauce. Delish!
You can also pair it with fluffy pita bread, pita chips, and/or crackersand you can even serve it on top of your favorite store bought hummus. It also makes a fabulous Greek salad topper and is great as a filling for gyros.
Tabbouleh is a great way to use up extra parsley if you bought a giant bunch only to use a teeny bit in a recipe and equally a fantastic use for leftover quinoa!
Quinoa Tabbouleh
This tasty vegan quinoa tabbouleh is always a hit and so easy to make! This speedy side dish doubles as an appetizer and snack, and is gloriously vegetarian, vegan, and gluten-free.
5 from 12 votes
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Course: Side Dish
Cuisine: Mediterranean
Keyword: Quinoa Tabbouleh
Prep Time: 7 minutes minutes
Cook Time: 13 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- ½ cup dry quinoa
- ¾ cup water
- salt and pepper, to taste
- 3 ripe roma tomatoes , finely diced (approx. 1.5 cups)
- ½ English/seedless cucumber , peeled and finely diced
- ¾ cup finely chopped fresh parsley
- ½ cup thinly sliced scallions (both green and white parts)
- 3 TBSP quality olive oil
- 1 lime , juiced
Instructions
First rinse and drain your quinoa using amesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!Next add your water, set burner to high, and bring to a boil.Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
While your quinoa cooks, prep your parsley and veggies. The key here is to dice everything super small/fine.
Combine cooled + seasoned quinoa with finely chopped parsley, tomatoes, cucumber, scallions, olive oil, and freshly squeezed lime juice.
Mix, taste, reseason with salt and pepper and add more of your favorite ingredients, if desired! That's it!
Need make-ahead or meal prep instructions? Simply prepare as written, cover, and refrigerate for up to 4 days. Enjoy!
Notes
If you happen to have mint on hand then by all means add it in! Traditional tabbouleh makes ample use of it and I can’t wait to plant some this spring! It’s about time I have the essentials on hand at all times: parsley,mint, dill, basil, and chives. I can’t wait!
Recipe yields 4 cups with a 1 cup serving size. Nutrition Facts below are estimated per cup using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 198kcal, Carbohydrates: 20g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Sodium: 15mg, Potassium: 399mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1499IU, Vitamin C: 30mg, Calcium: 51mg, Iron: 2mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
If you get a chance to try this Quinoa Tabbouleh, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
hungry for more?
- Greek Quinoa Bowls
- Greek Spiralized Cucumber Salad
- Healthy Mediterranean Potato Skins with Roasted Garlic Hummus
- Chipotle Hummus
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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