Easy Tabbouleh Salad with Quinoa is a twist on a classic Middle Eastern salad typically made with bulgur or cracked wheat. Also spelled "tabouli" this salad is perfect for meal prepping as it lasts for days in the fridge and even gets better as it sits!
Parsley is the star of the show here and it packs a big nutritional punch! "Often labeled as one of the most powerful disease-fighting plants, parsley provides great nutritional value and offers many potential health benefits" Healthline
If you are a fan of quinoa, like me, you might want also to check out my Quinoa Stuffed Peppers which are also a great make-ahead meal! Or now about some crispy quinoa to use as a salad topper or to add to my Killer Grain and Seed Cereal.
🥘Ingredients
I've kept the taste traditional except for the cucumber and the quinoa. If you want to bump up the protein in this salad you could add some chickpeas, which would not only be delicious but would also make it a complete meal. Crumbled feta cheese on top would top things off nicely! See the recipe card for quantities.
As you can see, parsley is the star of the show in this fresh salad! I'm usually "team-flat leaf parsley" but I chose curly parsley here to add a bit more fluff and bulk to the salad.
🔪Instructions
Cook the quinoa - My failproof method for cooking quinoa is to boil it like pasta rather than using the absorption method. This ensures perfectly cooked and separated grains every time!
Prepare the vegetables - Place the chopped tomatoes in a mesh sieve, sprinkle with salt, and let sit while you prepare the rest of the ingredients. This removes most of the liquid so the salad isn't too wet.
Mix the dressing - Mix together the lemon juice, olive oil, garlic, and remaining salt.
Mix well and let sit - Mix everything together and let sit, covered, in the fridge or at room temperature, for at least 20 minutes to let everything marinate.
🥣Substitutions
- Quinoa - instead of quinoa, you can use the traditional bulgur (cracked wheat) or any other grain.
- Mint - if you aren't a fan of mint, or can't find any, omit it or use cilantro instead.
- Bump up the protein - Increase the protein and make this salad a meal by adding in some chickpeas, beans or lentils and top with crumbled feta cheese.
This recipe is naturally gluten-free and vegan.
💭Pro tip
Be sure to rinse the quinoa in cold water once it's done to stop it from cooking further. Drain well before mixing with the rest of the ingredients.
❔Recipe FAQs
Tabbouleh (or tabouli) originally comes from Lebanon and Syria and is said to have originated in the middle ages.
Tabbouleh comes from the Arabic word "taabil" which means "to spice". To read more about the history of Tabbouleh click here.
There are many variations of this salad and today is enjoyed all over the world. The traditional salad is made mostly of parsley with some added bulgur (cracked wheat), tomatoes, onion, and dressed with fresh lemon juice and olive oil.
🥗Serve with
This salad makes a perfect side to dishes like:
- Honey Mustard Chicken Thighs
- Tomato Tuna Melts
- One-Pan Chicken and Artichoke Bake
- Crispy Pan Seared Salmon with Caper Vinaigrette
Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
Want to say thank you?📖 Recipe
Easy Tabbouleh Salad with Quinoa
Ingredients
- ½ cup quinoa, rinsed well
- 4 Roma tomatoes, diced small
- 1 ½ teaspoon salt, divided
- 1 English cucumber, diced small
- 4 green onions, chopped fine
- 2 bunches curly parsley, washed and dried well
- ⅓ to ½ cup finely chopped fresh mint, about 30 leaves
- 4 tablespoon lemon juice, freshly squeezed
- 4 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- Romaine leaves to serve, optional
Instructions
- Bring a medium sized pot of water to a boil. Add quinoa, lower heat to simmer and cook for 10 to 12 minutes. Taste after 10 minutes to check for doneness. Drain and rinse with cold water. Set aside.
- Meanwhile place the finely diced tomatoes in a mesh sieve over a bowl and sprinkle with ½ a teaspoon of salt. Stir and let stand while you prepare the rest of the ingredients.
- For the parsley, cut off the thicker stems. Place parsley leaves and finer stems in a food processor and pulse until finely chopped. Or finely chop by hand.
- Mix together the lemon juice, olive oil, garlic and 1 teaspoon of salt.
- In a large bowl mix together the cooled quinoa, finely diced and drained tomatoes, finely diced cucumbers, green onions, parsley, and mint. Drizzle the lemon juice mixture over top and mix well to coat everything. Taste and adjust seasonings if necessary.
- For best flavour, cover and let sit in the refrigerator, or at room temperature, for 20-30 minutes to let the ingredients marinate in the dressing.
Muir says
Just had this for lunch. It was so tasty and I have lots left. I upped the mint because its going crazy in the garden and i love it, and i zested the lemon and added to the dressing. Love this.
Andrea says
I can definitely get on board with extra mint! So happy you enjoyed it.
Gayle Shantz says
This is definitely a winner. We enjoyed it with grilled chicken tenders but it would also go well with white fish. And I made lots so I have a few lunches ready to go.
Suzanne says
Again, a winner. Absolutely amazing salad, I paired it with chickpeas for more protein and I love it. This will be on rotation for sure.
Andrea says
I'm so happy you enjoyed the salad! Love the addition of chickpeas! Thanks for commenting!
Jane says
This salad is amazing! Tastes so fresh and delicious! Thanks for sharing this recipe with us Andrea!
Andrea says
My pleasure Jane! Thanks so much for your comment!
Melissa says
Delicious!! I did add feta and chickpeas for a little more protein. It is truly wonderful tasting salad. I did all the chopping by hand so it takes a little longer to make, but since it lasts in the fridge it will be lunch for days. Thank you Andrea!
Andrea says
I'm so happy you enjoyed it!! Yes chopping by hand will take longer but totally worth the effort! Thanks for commenting!
Eileen says
Loved this recipe. It's going to be one of my new summer 2022 go to salads for bbq and family nights, Thanks
Andrea says
Oh that's awesome! So happy you enjoyed it!
Mieke Fraser says
I love your amazing recipes thank you I check my in box every day I will try to make tabouli this weekend thanks again and have a good one yourself cheers
Andrea says
Thanks Miele!
Hope you enjoy the salad!