5 Ingredients or Fewer

Best Quinoa Tabbouleh Salad

July 27, 2022
0 Ratings
Photo by Raneem
  • Prep time 10 minutes
  • Cook time 5 minutes
  • Serves 6
Author Notes

This healthy Quinoa Tabbouleh Salad recipe is delicious, filling, gluten-free and vegan.


What You'll Need
  • Quinoa
  • 1 cup Dry Quinoa (Tri-Color)
  • 2 cups Water
  • 1/4 teaspoon Salt
  • Salad
  • 2 bunches Fresh Chopped Parsley
  • 2 Finely Chopped Tomatoes
  • 1/2 Finely Chopped Onion
  • 2 tablespoons Dried or Fresh Mint
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Ground Cumin (optional)
  • 1/4 cup Freshly Squeezed Lemon juice
  • 1/4 cup Extra Virgin Olive Oil
  1. Cook the quinoa: Bring 2 cups of water to a boil over high heat in a medium saucepan. Add the quinoa and 1/2 tsp salt, reduce heat to low, cover, and simmer until quinoa is tender, for about 15 minutes. Remove from heat and let stand, covered, for 5 minutes—fluff with a fork. Leave it to cool down completely before adding it to the salad.
  2. Finely chop the parsley by making a bouquet of them, cut off the stems and then chop them all together using a sharp knife, then chop again until they are minced very well.
  3. Finely chop the tomatoes and onions, then transfer them to a large salad bowl.
  4. Add the cooked quinoa, dry or fresh mint, salt, black pepper, ground cumin (optional), freshly squeezed lemon juice, and olive oil. Give it a nice mix, and serve immediately or refrigerate for 3-4 days.
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