Quinoa Tabbouleh

A little twist on Tabbouleh, the Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt.

Part of our series on Side Dishes

Quinoa Tabbouleh




  • 2 cups cooked quinoa

  • 1 cup parsley, finely chopped

  • 1 cup scallions, finely chopped

  • 2-4 garlic cloves, finely chopped

  • 4 plum tomatoes cut into 1/2 inch cubes

  • 1/2 cup fresh mint leaves, finely chopped


  1. Cook quinoa and set aside to cool

  2. Add room temperature quinoa to a bowl and add lemon juice, salt and olive oil, chopped onion, garlic and parsley. Mix well.

  3. Add tomatoes and cucumber and toss gently to combine.

  4. Chill for 30 minutes prior to serving to allow the flavors to combine


Inspired By: Unknown