Green Quinoa Tabbouleh Recipe

Name: Green Quinoa Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 2 large bunches curly parsley, stemmed; 1 large bunch fresh mint, stemmed; 1 bunch fresh tarragon, stemmed; 2 cups white quinoa; salt to taste; 2 cloves garlic, or more to taste; 2 lemons, halved, or more to taste; 1/2 cup extra-virgin olive oil; 1 pinch salt and freshly ground black pepper to taste; cayenne pepper

Servings: persons

6 cups water
2 large bunches curly parsley, stemmed
1 large bunch fresh mint, stemmed
1 bunch fresh tarragon, stemmed
2 cups white quinoa
salt to taste
2 cloves garlic, or more to taste
2 lemons, halved, or more to taste
1/2 cup extra-virgin olive oil
1 pinch salt and freshly ground black pepper to taste
cayenne pepper

1
["Bring water to a boil and prepare a bowl of iced water. Add 1/2 of the parsley, 1/2 of the mint, and 1/2 of the tarragon. Blanch herbs for 5 seconds, then scoop into the iced water. Let cool completely, about 2 minutes. Drain well and squeeze out the water.
2
Watch Now", "Rinse quinoa well. Sprinkle salt into the blanching water. Add the quinoa and simmer on medium heat until just barely tender, about 12 minutes.
3
Watch Now", "Meanwhile, chop the remaining herbs into small pieces.
4
Watch Now", "Add garlic to the blender with the blanched herbs. Squeeze in lemon juice and add olive oil. Blend starting on low speed, pulsing on and off, and finishing on high speed, until dressing is smooth and green.
5
Watch Now", "Remove quinoa from heat; place in a strainer set over a bowl and drain for 5 minutes, tossing occasionally. Transfer quinoa to a bowl. Season with salt, black pepper, and cayenne pepper. Let cool until it is between warm and room temperature, 5 to 10 minutes.
6
Watch Now", "Stir dressing into the quinoa. Continue cooling if salad is not yet at room temperature, 5 to 10 minutes more. Add the chopped herbs and mix to combine. Wrap bowl in plastic wrap and refrigerate until flavors meld, about 2 hours.
7
Watch Now", "Taste the salad and adjust seasoning as desired. Transfer salad to a serving bowl.
8
Watch Now"]

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups water, 2 large bunches curly parsley, stemmed, 1 large bunch fresh mint, stemmed, 1 bunch fresh tarragon, stemmed, and more.

Yes, Green Quinoa Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Green Quinoa Tabbouleh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions