• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Blog
  • Fall
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Fall
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home > Recipes

    Quinoa Tabbouleh

    Published: Apr 25, 2015 · Modified: Feb 14, 2023 by Iosune · This post may contain affiliate links · 16 Comments

    Jump to Recipe Print Recipe

    Quinoa Tabbouleh

    Tabbouleh is a Lebanese salad, traditionally made of tomatoes, bulgur, onion, mint and parsley, seasoned with olive oil, lemon juice and salt. I prefer to use quinoa instead of bulgur because is gluten free and I love it so much! You can also use whole-wheat couscous or brown rice if you can't find quinoa or bulgur or if they're too expensive in your country. White rice and regular couscous also work, but I prefer to eat whole grains because they're healthier and more nutritious.

    To cook the quinoa you just need to boil 2 cups of water (500 ml) in a saucepan, add 1 cup of quinoa (170 g) and simmer for about 15 minutes or until all the water has been absorbed. You can add other ingredients (dried herbs, sea salt, tamari or soy sauce, lemon juice or apple cider vinegar) to the boiling water to get a more intense flavor.

    This recipe is super simple and you need only 6 ingredients to make it: quinoa, tomatoes, spring onion (white or red onion are okay), mint, parsley and lemon juice. Feel free to add extra virgin olive oil, but I only add lemon juice and the salad tastes amazing.

    Quinoa Tabbouleh

    If you don't like mint or parsley, add cilantro, lettuce, spinach, kale or any other leafy green.

    Quinoa Tabbouleh

    Once the quinoa is cooked, let it cool at room temperature, or add cold water. The quinoa has to be completely cool before making the salad, this is really important.

    Quinoa Tabbouleh

    This recipe is perfect to eat on the go, but if you can, add the lemon juice and the extra virgin olive oil just before eating, the salad will taste better.

    Quinoa Tabbouleh

    It's really easy to eat healthy, there's no excuse! You need to take care of your body, you will be much healthier and feel better. This quinoa tabbouleh is ready in 20 minutes and is the perfect meal. If you make this recipe don't forget to leave a comment or tag a picture #simpleveganblog on Instagram or any other social network.

    Quinoa Tabbouleh

    📖 Recipe

    Quinoa Tabbouleh

    Quinoa Tabbouleh

    This quinoa tabbouleh is ready in 20 minutes and is the perfect meal to eat on the go. It's really easy to make and so nutritious.
    5 from 5 votes
    PRINT PIN RATE
    Course: Salad
    Cuisine: Lebanese
    Diet: Vegan
    Total Time: 20 minutes minutes
    Servings: 2
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 cup quinoa
    • 2 cups water
    • ½ cup chopped spring onion
    • 1 and â…“ cup chopped tomatoes
    • 1 cup finely chopped fresh mint
    • ½ cup finely chopped fresh parsley
    • The juice of a lemon
    • Extra virgin olive oil to taste, optional
    Prevent your screen from going dark

    Instructions

    • Rinse the quinoa with cool water.
    • Boil the water in a saucepan, add the quinoa and simmer for about 15 minutes or until all the water has been absorbed. You can add other ingredients (dried herbs, sea salt, tamari or soy sauce, lemon juice or apple cider vinegar) to the boiling water to get a more intense flavor.
    • Let the quinoa cool at room temperature, or add cold water. It has to be completely cool before making the salad.
    • In a large bowl, place the quinoa and the rest of the ingredients. Add the lemon juice and the extra virgin olive oil (optional) and stir.

    Nutrition

    Serving: 1serving | Calories: 412kcal | Carbohydrates: 74.5g | Protein: 17.5g | Fat: 6.5g | Saturated Fat: 1g | Sodium: 58mg | Fiber: 14.3g | Sugar: 9.9g
    Tried this recipe?Let us know how it was!

    More Vegan Side Dish Recipes

    • Photo of a bowl of vegan mushroom soup, topped with some sautéed mushrooms, chopped parsley, and a drizzle of coconut milk.
      Creamy Vegan Mushroom Soup
    • Sliced bread topped with lettuce, tomato, and vegan chicken salad.
      The Best Vegan Chicken Salad (15 Minutes)
    • A bowl with vegan tofu ricotta cheese and some bread slices around.
      Vegan Tofu Ricotta Cheese (4 Ingredients)
    • Photo of some slices of vegan bacon
      Vegan Bacon
    33.8K shares

    Reader Interactions

    Comments

    1. joe says

      July 03, 2022 at 3:57 am

      5 stars
      I just made this. Really delicious! The tips to let the quinoa cool down completely and not add the liquids until serving I found helpful. I did't have any mint and I replaced the olive oil with 8 whole chopped black olives. I did put all ingredients together for a portion and put it into the fridge to marinate. lets see if it works.

      Reply
      • Iosune Robles says

        July 15, 2022 at 5:23 pm

        Hi! Sounds so good, Joe 🙂

        Reply
    2. Marcia says

      July 26, 2019 at 3:15 am

      I'm trying to save this, but Pinterest links are not working.

      Reply
      • Iosune says

        August 02, 2019 at 5:43 pm

        Hi Marcia! I'm so sorry, I've tried to pin it and it works for me...

        Reply
    3. Hanna says

      February 02, 2019 at 10:09 pm

      5 stars
      This turned out very well! I liked that it called for green onions, as I've usually made tabbouleh with red or white onions and I find it hard to mince it small enough to taste like you're not just eating raw onion chunks. I also added cucumber to this, and I went lighter on the mint and heavier on the parsley than the recipe suggested.

      Reply
      • Iosune says

        February 03, 2019 at 8:20 am

        Hi Hanna! Sounds great 🙂 So glad you enjoyed it!

        Reply
    4. Hildy says

      May 26, 2018 at 11:29 pm

      Hi Losune,
      I was just wondering why you don’t use cucumbers in this recipe. I plan on making this tomorrow & other sites all had added cubes. Just curious.
      Hildy

      Reply
      • Iosune says

        May 28, 2018 at 11:16 am

        Hi Hildy! The classic recipe is not made with cucumbers: https://en.wikipedia.org/wiki/Tabbouleh I know many people add them, but as I'm not a big fan of cucumbers, I always omit them when I make this recipe 🙂

        Reply
    5. H. Vera says

      May 04, 2018 at 8:00 pm

      Great Récipe. Thanks

      Reply
      • Iosune says

        May 15, 2018 at 10:31 am

        Hi! Thanks a lot 🙂 So glad you liked it!

        Reply
    6. Pam says

      July 05, 2017 at 11:53 pm

      I took this to a 4th of July party and it was a hit! I switched the amounts for the parsley and mint because several of my family don't like a lot of mint. My niece took the leftovers home for lunch and added lemon pepper tuna and loved it.
      Thanks for the recipe!

      Reply
      • Iosune says

        July 06, 2017 at 1:03 pm

        Hi Pam! I'm so glad you enjoyed it 😀 You're so welcome!

        Reply
    7. Jodie Morgan says

      May 08, 2017 at 11:38 am

      5 stars
      I love tabbouleh! This looks amazing. Thanks for the recipe. 🙂

      Reply
      • Iosune says

        May 15, 2017 at 5:28 pm

        5 stars
        Hi Jodie! You're so welcome 😉

        Reply
    8. Tracey says

      March 13, 2016 at 1:19 pm

      This looks great to take work for lunch. What other rake to work lunch recipes do you have?

      Reply
      • Iosune says

        March 21, 2016 at 9:37 am

        Hi Tracey! Thanks 🙂 We have dozens of recipes on the blog, please take a look!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Iosune! Welcome to Simple Vegan Blog, your go-to source for tasty and hassle-free plant-based recipes that everyone can enjoy, whether you're vegan or not. Explore a variety of easy-to-make dishes perfect for everyday cooking.

    More about me →

    Vegan Fall Recipes

    • Bowls of vegan pumpkin soup, topped with coconut milk, parsley, and a dash of black pepper.
      Vegan Pumpkin Soup (Easy + Creamy)
    • Sliced vegan pumpkin bread.
      The Best Vegan Pumpkin Bread
    • Stack of 3 vegan pumpkin cookies, top one frosted with a bite taken.
      The Best Vegan Pumpkin Cookies
    • Vegan butternut squash soup bowl garnished with parsley, coconut milk, and pumpkin seeds.
      Best Vegan Butternut Squash Soup
    • Stacked vegan pumpkin muffins with more muffins in the background.
      Easy Vegan Pumpkin Muffins
    • Vegan mushroom risotto plated with a golden fork.
      Creamy Vegan Mushroom Risotto

    Most Popular

    • Square picture of a dish with marinated tofu garnished with chopped chives.
      Easy Marinated Tofu
    • A bowl with tofu stir fry garnished with some sesame seeds.
      Easy Tofu Stir Fry
    • Close-up photo of tofu scramble
      Tofu Scramble
    • A glass measuring cup with vegan mayonnaise and a spoon.
      The BEST Vegan Mayonnaise (4 Ingredients)
    • Overview of baked tofu cubes onto a lined baking sheet.
      Crispy Baked Tofu (5 Ingredients)
    • Square photo of a dish with crispy pan-fried tofu cubes.
      Crispy Pan-Fried Tofu (20 Minutes)
    • Overview of a plate with several folded vegan crepes topped with fresh blueberries and powdered sugar.
      Easy Vegan Crepes
    • Stalk of vegan French toast on a plate with some maple syrup and vegan butter on top.
      Easy Vegan French Toast

    As seen in

    Footer

    ↑ Back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2023 Simple Vegan Blog