Quinoa Tabbouleh

FAQ

Can I make this ahead of time?

Yes, it actually tastes better after sitting for an hour as the flavours meld.

Can I use flat-leaf parsley instead of curly?

Yes. Flat-leaf parsley will give a slightly stronger, more herb-forward flavour.

Can I add protein?

Absolutely. Chickpeas or grilled chicken work really well.

Is this gluten-free?

Yes, quinoa makes this naturally gluten-free.

Chef’s Tips

Let quinoa cool completely before mixing so the herbs stay bright and fresh.
Salting and draining the tomatoes prevents a watery salad and boosts flavour.
Start with 1 lemon, then adjust to taste, lemons vary a lot.
Finely chop the parsley for the best classic tabbouleh texture.
Don’t skip the olive oil at the end, it ties everything together.

Quinoa Tabbouleh

Wife with the Knife

If you love classic tabbouleh but want something a little heartier, this quinoa tabbouleh is for you. Packed with fresh parsley, juicy tomatoes, crisp cucumbers, mint, lemon, and a touch of sumac, it’s bright, refreshing, and loaded with flavour.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad, Sides

Cuisine MIddle Eastern

Servings 4

Ingredients

½ cup quinoa rinsed
⅔ cup water
2 small bunches curly parsley finely chopped
3 cups cherry tomatoes
1-2 Persian cucumbers finely diced
4-5 scallions thinly sliced
12 fresh mint leaves finely chopped
½-1 tsp dried mint
½-1 tsp tsp sumac
Salt and pepper to taste
1–1½ juice fresh lemons adjust to taste
2-3 tbsp extra-virgin olive oil
Romaine leaves for serving

Instructions

Rinse quinoa under cold water.
Add quinoa and water to a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Let cool completely.
Finely chop cherry tomatoes, sprinkle with salt, and let sit in a strainer for 15 minutes. Reserve some of the juices for the dressing.
Chop parsley, cucumbers, scallions, and mint finely.
In a large bowl, combine cooled quinoa, parsley, tomatoes, cucumbers, scallions, and mint.
In a small bowl, whisk lemon juice, reserved tomato juice, dried mint, sumac, salt, and pepper.
Pour dressing over salad and toss well.
Drizzle with olive oil and toss again.
Taste and adjust seasoning.
Serve with romaine leaves or enjoy as a side.

Notes

Storage

Fridge: Store in an airtight container for up to 3 days. Stir before serving as juices will settle.
- Best served chilled or at room temperature.

Serving Suggestions

Quinoa Tabbouleh is a perfect side dish for grilled meats, falafel, or hummus.
You can also serve it as a light, healthy lunch or a refreshing topping for bowls and wraps.

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