Quinoa tabouleh

Quinoa Tabbouleh salad with fresh parsley and mint, hemp hearts, tomato, and cucumber is full of color and flavor and can be served as a side or light meal!

Tabbouleh – also known as tabouli or tabouleh – is a popular traditional Middle Eastern side dish. The key ingredient for tabouli is finely chopped parsley, and lots of it adds wonderful freshness and bright flavor.

Traditionally, tabbouleh is made with bulgur wheat, but here, we’ll use gluten-free quinoa instead. Quinoa (pronounced keen-wah) is full of protein and fiber and is a perfect replacement for bulgar wheat. We’ll also be adding hemp hearts for extra nutrients and healthy omegas!

Quick and easy to make, quinoa tabbouleh is light, fresh, and delicious! The fresh parsley and mint are a winning combination, leaving a fresh, clean taste bite after bite. The cucumber is refreshing, and the tomatoes add juiciness, while the lemon is lively and zesty.

Serve tabbouleh salad on its own as a side, or in a pita for a light lunch or dinner. It’s ready in 30 minutes, and you’ll most likely have leftovers that taste even better after chilling in the refrigerator!

I can easily make this tabbouleh salad and graze on it throughout the day. It’s so light and refreshing, perfect for when you want something healthy and fast. I think you’ll love it, too!

Quinoa Tabbouleh Ingredients

The ingredient list for quinoa tabbouleh is simple, and the ingredients come together to create pleasure for all your senses—visually, texturally, and flavor-wise. Not to mention, the smell is fresh and delicious, too!

Here is everything you will need, including substitution ideas:

• Quinoa – use white or tri-color
• Garlic powder – can sub with 1 or 2 minced garlic cloves
• Parsley 
• Mint
• Cucumber – regular, English, or Persian
• Red onion – can sub with shallots
• Cherry/grape tomatoes
• Hemp hearts – can be optional
• Good extra virgin olive oil – can be optional
• Lemons
• Mineral salt & cracked pepper

How To Make Quinoa Tabbouleh

• Quinoa. Start by making the quinoa. Bring quinoa, water & garlic powder to a boil, reduce heat, cover, and let simmer on low for 15 minutes. Remove the cover and let rest for 10 minutes. Perfect quinoa every time!
• Herbs. While the quinoa is cooking, finely chop your parsley and mint.
• Veggies. Prepare the cucumber and onion. Be sure to finely dice them as well; you want them on the small side. The cherry tomatoes can be halved or quartered if they are on the larger side.
• Assemble. To assemble the tabbouleh salad, combine the quinoa with the parsley, mint, cucumber, onion, tomatoes, and hemp hearts, add a drizzle of olive oil and the juice of your lemons, and add salt & pepper to taste.

Simple, clean, and healthy, quinoa tabbouleh is good any day. Now, all you have to do is eat and enjoy!

How To Store

Leftover quinoa tabbouleh will keep for 5 – 6 days in the refrigerator, stored in a covered container. I don’t recommend freezing this tabbouleh since the cucumber may become mushy once thawed.

Serving Suggestions

Serve tabbouleh at room temperature or chilled with an extra squeeze of lemon juice. I prefer to let it chill for about an hour before eating, but either way is delicious!

Quinoa tabbouleh makes a great side dish, light lunch, or dinner and can easily be made into a hearty meal by adding a can of cooked chickpeas. It’s perfect for meal prep, too!

More Easy Quinoa Recipes!

• Cherry, Pistachio + Mint Quinoa Salad
• Kale, Quinoa & White Bean Soup
• Sesame Quinoa + Tofu
• Strawberry, Apple + Quinoa Spinach Salad
• Greek Quinoa Salad
• See all vegan Quinoa recipes on TSV!

If you try this quinoa tabbouleh recipe, I’d love to hear from you! Have you made tabbouleh before? What ingredients did you use? Share any tips you might have in the comments below!

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