Red Quinoa Tabbouleh Recipe

Name: Red Quinoa Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red quinoa; 2 cups water; 1 bunch parsley; 1 bunch green onions; 1/2 bunch cilantro; 2 sprigs mint; 1 red onion; 1 cucumber; 1/2 cup lemon juice; Salt; Olive oil

Servings: persons

1 cup red quinoa
2 cups water
1 bunch parsley
1 bunch green onions
1/2 bunch cilantro
2 sprigs mint
1 red onion
1 cucumber
1/2 cup lemon juice
Salt
Olive oil

1
Wash quinoa and strain. Add to a pot of boiling water and let cook for 12-15 mins, until the germ (white curly string) separates from the grain. Turn the heat off and strain. Quinoa should maintain its shape, don't overcook it.
2
Chop herbs (the amount of each is up to you); dice the onion (I like to rinse it with cold ice water to remove the strong taste); peel the cucumber and cut it lengthwise, take a spoon and gently scrape the seeds out. Dice it.
3
Mix quinoa with the chopped herbs and diced veggies, season with lemon juice and olive oil and sprinkle some sea or kosher salt. Let it rest in the fridge so the flavors blend and meld together. Or if you're in a hurry, eat right away.
4
Enjoy!

kcal

Calories

Carbs

Protein

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: 1 cup red quinoa, 2 cups water, 1 bunch parsley, 1 bunch green onions, and more.

Yes, Red 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.

Red Quinoa Tabbouleh

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