This twist on the authentic, herby salad uses another super grain in place of bulgar. Quinoa Tabbouleh is light, healthy and refreshing.
One of the MOST underrated things I can possibly think of is using fresh herbs in salad. This Quinoa Tabbouleh packs loads of parsley, mint and oregano in its grain & salad goodness.
But really, why does lettuce always have to be the star of a salad? Don’t get me wrong, I love some romaine and spinach, but fresh herbs have WAY more flavor. I think any salad can be benefited from a sprinkle of fresh, chopped herbs. Maybe some oregano and basil on your favorite Italian-style salad. Thai basil would be fun in an Asian fusion salad.
Now that I’ve ranted about adding flavorful herbs to salads and sides…let’s talk more about this Quinoa Tabbouleh salad.
What is Tabbouleh
Tabbouleh is a dish that hails from Lebanon or Syria. It’s a Middle Eastern dish that is made up of LOTS of fresh herbs (usually, mainly parsley), bulgar, lemon, olive oil and it sometimes has veggies like tomatoes, cucumbers, onion and/or peppers included.
It’s WONDERFULLY refreshing and super simple to make. It’s a vegetarian dish that’s usually served as a small dish during the appetizer portion of the meal.
How to you make it with quinoa?
I love to make a twist on Tabbouleh with quinoa. I don’t often cook with bulgar, but I always have quinoa on hand. Quinoa is one of those foods that I’m SO glad went viral around 2012 because it really is so great. It’s classified as a grain but it is really a seed. It has high protein levels and is rich in fiber, minerals, antioxidants and amino acids.
Anywho, I like to make a quinoa Tabbouleh variation by mixing together cooked quinoa, chopped parsley, mint and oregano, tomatoes and cucumber. I make a quick dressing right over the salad with lemon, olive oil and red wine vinegar. It is SO simple! And crazy delicious. (and my pantry isn’t filled with something I won’t use)
Is Quinoa Tabbouleh healthy?
I love this dish as a nice, light side dish. But, with the quinoa (all that wonderful protein, fiber and minerals), vegetables, fresh herbs, lemon and olive oil…it’s a wonderfully healthful option.
What do you serve it with?
I like to serve this in a variety of ways. It can be served immediately when it’s warm. It also can be left at room temperature or you can chill it and serve it anywhere from 2-3 days of when it’s made.
Serve it as a side when you’re grilling out, or you can make wonderful Mediterranean bowls. I add the quinoa tabbouleh to the bottom of a bowl and top with protein, more veggies and toppings like hummus, yogurt, tahini or more lemon juice. I love a dish with variety! You’re going to love this one!
If you love this recipe, you’ll love my Chicken Caprese Salad!
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Quinoa Tabbouleh Salad
This twist on the authentic, herby salad uses another super grain in place of bulgar. Quinoa Tabbouleh is light, healthy and refreshing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
- Category: Side
- Method: Stovetop
- Cuisine: Mediterranean American
Ingredients
- 1 cup quinoa, rinsed and drained
- 1/3 cup + 1 Tbsp. olive oil, divided
- 2 cups water
- 1 pint cherry tomatoes, halved or quartered
- 1 English or seedless cucumber, chopped
- 1/4 cup chopped, fresh parsley
- 2 Tbsp. chopped, fresh mint
- 1–2 Tbsp. chopped, fresh oregano
- 1/4 cup red wine vinegar
- 1 lemon, juiced
- 1 Tbsp. salt
- fresh black pepper, to taste
Instructions
- Add 1 Tbsp. of the olive oil to a saucepan and add the rinsed quinoa. Saute it for 1-2 minutes to toast the seeds. Then, add the water to the pan. Bring the mixture to a boil, turn the heat to low, cover and let it simmer for 15 minutes. When the 15 minutes is up, remove it from the heat, remove the lid and let it stand for 5 minutes before fluffing it with a fork.
- While the quinoa cooks, add the tomatoes, cucumbers, parsley, mint, oregano, remaining olive oil, red wine vinegar, lemon juice, salt and pepper to a large bowl.
- When the quinoa is ready, add it to the bowl (it’s OK if it’s still hot) and toss it together well.
- You can serve immediately, let it stand a room temp or chill and serve cold later. Serve as a side or use it as the base of a bowl. Enjoy!
Keywords: quinoa, gluten free, tabbouleh, tabbouli
We serve traditional Tabouli with pieces of lettuce and eat it in a small pocket of the lettuce. We love it.