Quinoa Tabbouleh

Recipe courtesy of All Recipes

“This tabbouleh recipe is different. Instead of using bulgur like traditional tabbouleh, this recipe uses quinoa.  It looks and tastes better than bulgur.  It’s a great meal for a hot summer day. The longer it sits the better it tastes.”

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings 4


  • 2  cups  water 
  • 1  cup  quinoa 
  • 1  pinch  salt 
  • 1/4  cup  olive oil 
  • 1/2  tsp  sea salt 
  • 1/4  cup  lemon juice 
  • 3    tomatoes  diced
  • 1    cucumber  diced
  • 2  bunches  green onion  diced
  • 2    carrots  grated
  • 1  cup  parsley  chopped


  1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
  2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

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