Quinoa Tabbouleh Salad

5 from 2 reviews

Quinoa Tabbouleh Salad is a healthy Middle Eastern tabouli recipe with quinoa in place of bulgur and chock full of vegetables, mint, parsley and feta.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Cook + Chop
  • Cuisine: Mediterranean


  • 1 cup quinoa, dry
  • 1 + 1/4 cup water
  • 3 large tomatoes, seeded & diced
  • 1/2 English cucumber, diced
  • 1 + 1/2 cup parsley leaves, finely chopped (measured after chopping)
  • 1/2 cup mint leaves, finely chopped (measured after chopping)
  • 2 large green onion sprigs, finely chopped
  • 3 tbsp olive oil, extra virgin
  • 1 lemon, juice of
  • 1 tsp salt + a pinch
  • 1 tsp ground black pepper


  1. In a small pot, combine quinoa, water and a pinch of salt. Cover, bring to a boil on high heat, reduce heat to low and cook for 12 minutes. Remove from heat, let stand for 5 minutes and fluff with a fork. I know most quinoa packages say the ratio for cooking quinoa is 1:2 = 1 cup of dry quinoa: 2 cups of water. I cook quinoa for salads using 1:1.25 ratio. This way it turns out al dente. Transfer quinoa to a large mixing bowl and add tomatoes, cucumber, parsley, mint and onion.
  2. In a small bowl whisk together olive oil, lemon juice, 1 tsp salt and black pepper. Pour over salad and gently mix to combine. Serve cold.

Store: Refrigerate covered for up to 24 hours. You can prepare the salad and dressing in advance, and refrigerate covered separately for up to 2 days.

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