Quinoa Tabbouleh Recipe

Name: Quinoa Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups black quinoa; 1 medium cucumber; 1 pint cherry tomatoes, halved; 1/2 cup chopped cilantro; 1/2 cup chopped parsley; 1/2 cup chopped mint; 4 scallions, thinly sliced; 4 tablespoons extra-virgin olive oil; 1 teaspoon fresh lemon zest; 2 tablespoons fresh lemon juice; Kosher salt; Freshly ground black pepper

Servings: persons

1 1/2 cups black quinoa
1 medium cucumber
1 pint cherry tomatoes, halved
1/2 cup chopped cilantro
1/2 cup chopped parsley
1/2 cup chopped mint
4 scallions, thinly sliced
4 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper

1
Bring a pot of boiling salted water to a boil, then whisk in the quinoa and boil until tender, 12 to 15 minutes.
2
Drain the quinoa and let cool to room temperature.
3
Peel and seed the cucumber, then cut into 1/2 -inch pieces.
4
In a serving bowl, stir together the cucumber, tomatoes, cilantro, parsley, mint, scallions, oil, zest, juice, 1 teaspoon salt and 1/2 teaspoon pepper.
5
Stir in the quinoa and season with salt and pepper to taste.
6
Serve.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 1/2 cups black quinoa, 1 medium cucumber, 1 pint cherry tomatoes, halved, 1/2 cup chopped cilantro, and more.

Yes, 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.

Quinoa Tabbouleh

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