Last updated on October 20th, 2022 at 04:54 pm
You will love how fresh, tasty and healthy this quinoa tabbouleh recipe is! Traditionally made with bulgur, I switched the grains to make this version of tabbouleh gluten-free and it’s amazing.
This Mediterranean side dish tastes super fresh and goes well with hummus, falafel, meat and if you’re not dairy-free – cheese.
What Is Tabbouleh
Basically, it’s a popular salad from the Eastern Mediterranean. It’s often served as part of a mezze with other really delicious things including olives, cheeses, vegetables and legumes.
Tabbouleh is made with bulgur and microscopically thinly chopped onions, parsley, tomatoes and mint. Then you add some olive oil and lots of lemon juice and it’s magical.
So easy and incredibly healthy.
I tweaked the original recipe a bit, to make the tabbouleh gluten-free and used quinoa in place of bulgur. I also added arugula, because I had a lot of it and love arugula.
Also, some lemon zest and I think it’s the secret to this recipe. I had tabbouleh like that at a restaurant here in town and it was just wonderful, so special, amazing flavor. And I’m not even a fan of lemon. You know how people put lemon juice on their fish? Not me. I like my fish fishy. I like my garlic garlicky. Sue me. Or don’t because it’s expensive and we need that money for other things. Like living or starting a garden where you can plant and harvest the ingredients for this tabbouleh salad.
Quinoa Tabbouleh Ingredients
I’m gonna do it like 007 aka James Bond here:
- Quinoa. Cooked quinoa.
- Parsley. Chopped parsley.
- Onion. Red onion.
- Lemon. Zest of Lemon. And juice.
- Tomato. Chopped tomato.
- Arugula. Chopped arugula.
- Olive oil. Extra virgin olive oil.
- Salt and pepper. To taste salt and pepper.
You have to picture each ingredient in a suit and say the words out loud.
Did you do it? You feel cool and smooth like a seal, right? Golden eyeeeeee. The rest of the lyrics go tadadadaadada, I know that for sure. But was it golden eye or golden night? Probably golden night, who needs a golden eye? Can’t sell it, can’t see anything with it…
How To Make Quinoa Tabbouleh
There’s not much to explain here. You cook the quinoa, let it cool off. In the meantime chop parsley super thinly as if it’s your life’s purpose.
As you can see – I couldn’t do that. No idea why that parsley always ends up so huge. Delicious nevertheless. Then comes tomato, some onion and let’s not forget a ton of lemon juice. And pepper.
You’ve got a delicious and refreshing quinoa tabbouleh salad that you can serve with ANYTHING. Hummus, falafels, fish, meat – your choice.
Does Quinoa Tabbouleh Store Well?
This would not store well for a long time in the fridge, because tomatoes. So serve immediately or in 1-2 hours.
Make Ahead Option
However! You can make most of this salad ahead by cooking the quinoa, thinly chopping parsley, arugula and onion. You can even zest the lemon. Place that into an airtight container in the fridge for up to 2 days and add the rest of the ingredients when it’s time to eat.
More Healthy Mediterranean Side Dishes
I hope you enjoy this easy quinoa tabbouleh recipe, you could add anything you want in there, but I really feel that lemon peel. So so fresh. For more healthy Mediterranean diet side dishes, check out these:
Quinoa Tabbouleh Salad
Fresh, tasty and healthy quinoa tabbouleh recipe using simple vegan ingredients. This gluten-free tabbouleh is the perfect Mediterranean side dish and goes well with hummus, falafels, meat or fish.
- 1 cup quinoa, cooked
- 1 cup parsley, thinly chopped
- 1/2 cup arugula, chopped
- 1 red onion, chopped
- 1 medium tomato*, chopped
- peel of 1/2 lemon**, grated
- 1/2 lemon, juice of
- 1 tbsp olive oil
- salt to taste
- black pepper
Chop all vegetables into the smallest pieces your knife skills allow you to. Add all vegetables and the rest of the ingredients to a salad bowl and mix well together. Add salt and pepper to taste and serve immediately.
* Instead of medium tomato - use chopped cherry tomatoes, about 1/2 cup.
**Make sure to use organic lemons or wash the lemon peal thoroughly before using
Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 321mgCarbohydrates: 32gFiber: 6gSugar: 6gProtein: 7g
Originally published in January 2019 and updated in October 2022.
This is one of my favourite salads! As is, it is great as a side or even just a small snack, yum! I could eat this salad, or variations, every day. It really is greater than the sum of its parts. But if I want to make it into a meal, I add fresh sliced mint to this along with some chopped artichoke hearts (tinned or marinated if you can’t find it in you to to do fresh or they are out of season), some radish, finely chopped carrot, some cannelloni beans (white kidney beans) or lentils. I am vegan and so the quinoa offers plenty of protein as do the legumes, making a complete meal. If I use marinated artichoke hearts, I use a little of the flavoured olive oil for the dressing instead of just the olive oil to give a little extra flavour. I I combine everything except the tomatoes and it will keep in a well covered container for 3 days. When ready for a lunch or dinner, I chop the tomatoes and mix into my portion. I serve this with some baby spinach leaves, mixed lettuce leaves or even just some chopped iceberg lettuce for extra crunch.