Quinoa Tabbouleh  Salad

This healthy Quinoa Tabbouleh Salad is a refreshing Middle Eastern side with protein packed gluten-free quinoa, crunchy juicy vegetables, fresh herbs, and zesty lemon juice. Easy to make and so good!

Quinoa Tomatoes English cucumber Curly parsley Mint leaves Onion sprigs Olive oil Lemon Salt and pepper

Ingredients You Need

Cook quinoa: Combine quinoa, water and salt. Cover, bring to boil, reduce heat and cook 12 minutes. Remove from the stove, let stand for 5 minutes.


Chop vegetables: I deseed tomatoes to avoid watery salad. No need to deseed cucumbers.


Chop herbs: Chop parsley and mint very finely including stems. Stems contain a lot of flavor. You will need a sharp knife and patience.


Combine and season: Add all ingredients with extra virgin olive oil, fresh lemon juice and salt and pepper to large bowl.


Stir and serve: Gently stir with large spoon and serve cold.



Refrigerate leftovers covered for up to 24 hours. Make ahead by storing salad and dressing ingredients separately in the refrigerator. Combine before serving.

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