Inspired by Middle Eastern tabbouleh, this herbed quinoa salad swaps out bulgur wheat for naturally gluten-free quinoa. Like my pomegranate quinoa salad, it starts with fresh parsley, mint, and green onions. Tomatoes and a lemony dressing round out this simple lettuce-free vegan salad.
Serve it chilled or at room temperature as a light meal, picnic salad, or side dish with your favorite Mediterranean-inspired recipes.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Thank you for this recipe. This is our second time making it and we think it is delicious. I did not alter anything!
- Paula
Ingredients
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make quinoa tabbouleh
- Cook the quinoa according to the package directions, then let it cool completely.
- Add the cooled quinoa to a large bowl with the chopped parsley, mint, green onions, and tomatoes.
- Pour the lemon juice and olive oil over the salad. Season with salt and pepper, then toss well.
- Chill until ready to serve, or enjoy at room temperature.
For another easy grain salad, make my vegan pesto quinoa salad with corn and tomatoes next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Herbed Quinoa Tabbouleh Salad
Ingredients
- ½ cup quinoa, any color, rinsed
- 1 bunch fresh parsley, finely chopped (about 2 to 3 cups)
- ½ cup fresh mint leaves, finely chopped
- 2 green onions, finely sliced
- 2 medium tomatoes, diced small
- ½ cup lemon juice
- ¼ cup extra virgin olive oil
- salt and pepper, to taste
Instructions
- Cook the quinoa according to the package directions. Allow to cool completely. To cool more quickly, spread out the cooked grains in a thin layer on a large baking sheet.½ cup quinoa
- Add the cooled quinoa, parsley, mint, green onions, and tomatoes to a large bowl.1 bunch fresh parsley, ½ cup fresh mint leaves, 2 green onions, 2 medium tomatoes
- Pour the lemon juice and olive oil over the salad. Season with salt and pepper.½ cup lemon juice, ¼ cup extra virgin olive oil, salt and pepper
- Toss well to combine. Taste and adjust the seasoning as needed.
- Refrigerate until ready to serve, or serve at room temperature.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation.
Chris Nickolov says
Great stuff! Thanks a lot!
Amy Katz says
Glad you enjoyed it, Chris!
Paula says
Thank you for this recipe. This is our second time making it and we think it is delicious. I did not alter anything!.
Amy Katz says
Thank you so much, Paula!
Pam says
My daughter used to love tabbouleh but she has Celiac. This is a version that she can enjoy too!
Amy says
I hope she enjoys it, Pam! It's hard missing out on your favorite foods, but fortunately there are more substitutions these days.