Quinoa Tabbouleh Recipe

Name: Quinoa Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons lemon juice (fresh); 2 tablespoons chopped fresh parsley; ½ cup chopped fresh parsley; 1 garlic clove, minced; 1 cup water; ½ cup quinoa, rinsed; ½ cup finely chopped seeded peeled cucumber; ½ cup chopped seeded tomatoes; ¼ cup chopped of fresh mint

Servings: persons

2 tablespoons olive oil
2 tablespoons lemon juice (fresh)
2 tablespoons chopped fresh parsley
½ cup chopped fresh parsley
1 garlic clove, minced
1 cup water
½ cup quinoa, rinsed
½ cup finely chopped seeded peeled cucumber
½ cup chopped seeded tomatoes
¼ cup chopped of fresh mint

1
Whisk oil, lemon juice and 2 Tabs parsley and garlic in a small bowl.
2
Season with salt and pepper to taste.
3
Boil 1 cup water and add quinoa.
4
Cook until liquid is absorbed.
5
Cool.
6
Add Cucumber, tomato, mint and the other 1/2 cup parsley.
7
Add the oil, lemon juice, and other ingredients that was mixed separately.
8
Toss together.

129

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 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons lemon juice (fresh), 2 tablespoons chopped fresh parsley, ½ cup chopped fresh parsley, 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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