Quinoa Tabbouleh Recipe

Name: Quinoa Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup quinoa, uncooked; 2 tablespoons fresh lemon juice; 2 garlic cloves, crushed and finely chopped; ½ cup olive oil; 1 small zucchini (I prefer zucchini because it stays fresher longer) or 2 Persian cucumbers, quartered and sliced (I prefer zucchini because it stays fresher longer); 20 cherry tomatoes, halved; 1 ½ cups flat leaf parsley, chopped; ½ cup of fresh mint, chopped; 2 scallions, thinly sliced; 1 teaspoon sea salt; ½ teaspoon pepper

Servings: persons

⅔ cup quinoa, uncooked
2 tablespoons fresh lemon juice
2 garlic cloves, crushed and finely chopped
½ cup olive oil
1 small zucchini (I prefer zucchini because it stays fresher longer) or 2 Persian cucumbers, quartered and sliced (I prefer zucchini because it stays fresher longer)
20 cherry tomatoes, halved
1 ½ cups flat leaf parsley, chopped
½ cup of fresh mint, chopped
2 scallions, thinly sliced
1 teaspoon sea salt
½ teaspoon pepper

1
1.
2
In a medium saucepan combine 1 1/4 cups water, quinoa and a dash of salt to a boil.
3
Reduce heat and simmer for about 10 minutes.
4
Remove from heat and let sit for 5 minutes.
5
Drain any excess water and put quinoa in a large mixing bowl to cool.
6
2.
7
In a small bowl combine lemon juice, garlic and olive oil.
8
Season to taste with salt and pepper.
9
3.
10
Add the zucchini/cucumber, tomatoes, parsley, mint, and scallions to the quinoa.
11
Gently toss to combine all ingredients.
12
4.
13
Drizzle the lemon/olive oil mixture over the tabbouleh.
14
Gently toss to ensure the dressing is distributed evenly.
15
5.
16
Serve and enjoy!

467

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 11 ingredients. The key ingredients include: ⅔ cup quinoa, uncooked, 2 tablespoons fresh lemon juice, 2 garlic cloves, crushed and finely chopped, ½ cup olive oil, 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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