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A white bowl with a glass spoon filled with quinoa and chopped vegetables
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5 from 41 votes

Refreshing Quinoa Tabouli Salad (Gluten-Free Vegan)

Quinoa tabouli salad is made with quinoa, freshly diced parsley, tomato, onion, and cucumber in a light dressing, resulting in a fresh salad that can be paired with so many foods.
Prep Time17 minutes
Cook Time13 minutes
Total Time30 minutes
Course: Salad
Cuisine: Lebanese, Middle Eastern
Diet: Gluten Free, Vegan
Servings: 4 people
Calories: 333kcal
Author: Janelle Hama

Equipment

Ingredients

Quinoa

  • 2 cups Water cold
  • 1 cup Quinoa washed

Salad

  • 1 cup Flat leaf parsley finely chopped
  • 2 medium Tomatoes finely diced
  • 2 medium Cucumber finely diced
  • ¼ cup Mint leaves finely diced
  • 1 medium Onion finely diced

Dressing

  • 2 medium Lemons juiced
  • teaspoon Salt or to taste
  • ¼ cup Olive oil extra virgin

Instructions

  • Using a sieve, wash quinoa through running cold water for about a minute to remove bitterness.
    In a medium saucepan add the rinsed quinoa and water, bring to it boil on high heat, then turn the stove down to low and cook for 13 minutes. Turn the heat off, allow the saucepan to stand with the lid on for another 10 minutes.
    Take off the lid, fluff the quinoa with a fork and allow it to cool down to room temperature. See note #1.
    1 cup Quinoa, 2 cups Water
  • In a large bowl, add the cooked and cooled quinoa and all the ingredients, and toss until well combined. Taste test and adjust salt, lemon and oil as needed.
    Serve cold.
    1 cup Flat leaf parsley, 2 medium Tomatoes, 2 medium Cucumber, ¼ cup Mint leaves, 1 medium Onion, 2 medium Lemons, 1½ teaspoon Salt, ¼ cup Olive oil

Video

Notes

Yield is for 4-6 servings.
 
Note #1 - Save time and make the quinoa ahead, store it in the fridge until you are ready to toss the salad. Or to quickly cool the quinoa to room temperature, spread it out as close to a single layer as possible onto a clean plate or tray. Let is cool whilst you prepare the vegetables and parsley.
You can adjust the ingredients to suit your taste. Leave out the oil and adjust the lemon and salt to suit.
There are many variations listed above in the post, however, try tossing through some roasted chickpeas for some added crunch.
Quinoa tabouli is a variation of traditional Lebanese tabouli, that recipe is linked above.

Nutrition

Calories: 333kcal | Carbohydrates: 41g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 897mg | Potassium: 736mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1986IU | Vitamin C: 63mg | Calcium: 92mg | Iron: 4mg