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Quinoa tabbouleh is a healthy and hearty modern twist on the traditional taboulleh salad with quinoa instead of bulgar.
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Quinoa Tabbouleh with Mint and Lemon

Quinoa tabbouleh is a healthy and hearty modern twist on the traditional tabbouleh salad with parsley, mint and a light dressing of olive oil and lemon juice.
Prep Time10 mins
Cook Time15 mins
Cooling Time15 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: quinoa tabbouleh, tabbouleh quinoa, tabbouleh salad
Servings: 4 servings
Calories: 415kcal
Author: Samantha Ferraro
Cost: $7


  • 1 cup quinoa
  • 2 cups water
  • ½ cup olive oil + more for drizzling
  • 1 lemon zested and juiced
  • Salt and pepper to taste
  • 1 bunch of parsley chopped
  • 4-5 sprigs of fresh mint chopped
  • 2-3 medium tomatoes seeded and chopped


  • Begin by cooking the quinoa. Bring 2 cups of water or vegetable stock to a boil and pour in quinoa. Lower the heat to a simmer and place a lid on the pot and continue cooking for about 15 minutes, or until all liquid is absorbed.
  • When done, fluff the quinoa with a fork and allow the quinoa to cool to room temperature.
  • While the quinoa is cooling, whisk together the olive oil, lemon zest and juice and salt and pepper.
  • Bring the salad all together by adding the cooled quinoa, chopped parsley, mint and chopped tomatoes together in a large bowl. Pour dressing over and mix well to combine. Taste for seasoning and adjust as needed.


Other delicious additions to quinoa tabbouleh are chopped cucumber and avocado and cubed feta.


Calories: 415kcal | Carbohydrates: 32g | Protein: 7g | Fat: 30g | Saturated Fat: 4g | Sodium: 13mg | Potassium: 422mg | Fiber: 5g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 23.3mg | Calcium: 37mg | Iron: 2.5mg