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Toasted Quinoa Tabbouleh

Quinoa lends itself well to the herbs and citrus of tabbouleh, and packs more plant protein than the traditional grain used, bulgur wheat. Taste and adjust the seasonings before serving the salad, as the grains may absorb some of the added flavor.

Ingredients: 

Ingredients: 

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1½ cups quinoa
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1¾ tsp. fine sea salt, divided
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⅓ cup olive oil
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¾ cup lemon juice (from 4 small lemons)
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2 cloves garlic, minced (2 tsp.)
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½ tsp. freshly ground black pepper
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2 cups diced tomatoes or quartered cherry tomatoes
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1½ cups parsley, chopped
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3 unpeeled Persian cucumbers, diced (1⅓ cups)
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4 green onions, thinly sliced (1 cup)
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½ cup fresh mint leaves, chopped

Instructions: 

1. Rinse quinoa in fine mesh strainer under cool running water. Drain.

2. Heat large skillet over medium heat. Add quinoa, and toast 10 minutes, or until moisture evaporates and quinoa is fragrant and golden, stirring constantly with flat-tipped spoon or rice paddle.

3. Bring 21/2 cups water to boil in saucepan. Add 1/4 tsp. salt, then add quinoa. Return to a boil, reduce heat to medium-low, cover pan, and simmer 
20 minutes, or until quinoa is tender and liquid is absorbed. Fluff quinoa with a fork, and transfer to large bowl to cool.

4. Meanwhile, whisk together oil, lemon juice, garlic, pepper, and remaining 1 1/2 tsp. salt in small bowl.

5. Stir tomatoes, parsley, cucumbers, green onions, and mint into cooled quinoa. Pour dressing over top, and toss to coat. Serve at room temperature, or cover and refrigerate until salad is cold.

Nutrition Information: 

Calories: 
297
Protein: 
8 g
Total Fat: 
15 g
Saturated Fat: 
2 g
Carbohydrates: 
35 g
Cholesterol: 
0 mg
Sodium: 
577 mg
Fiber: 
5 g
Sugar: 
4 g
Yield: 
Serves 6

Comments on this Recipe

Try this!

Fantastic! Much better than the "original" made with wheat bulgur.

I had never toasted quinoa before, but I'm now a fan. It gives it a slightly nutty taste. This tabbouleh may be my new favorite.

Tabbouleh - quinoa

I love this salad and agree that it is better with the toasted quinoa than bulgur. Other than the chopping it isn't that time consuming to make either. I did cut the oil down a little but that is just my personal preference.