Ethnic Food/ Recipes/ Salads/ Vegetarian

Quinoa Tabbouli


Happy to share one of my absolute favorite lunches lately!

I know that traditional tabbouli is made with bulgar wheat, but I just love using quinoa instead because it adds just a touch more protein and lots of fluff. Remember when I told y’all about the kitchen garden that our friends planted us when we got married? Well, I’ve been pretty good with keeping it up….most everything is still living {cough cough basil and lettuce died} but what is absolutely THRIVING is parsley! It’s actually a bit out of control — we have so much parsley growing. This tabbouli is just the answer for keeping it under control so I’ve been making tons of this stuff lately, keeping it in the fridge and eating healthy lunches all week.

You just need a few simple ingredients to make this yummy salad! I’m telling you — you’ll never buy it prepackaged at Whole Foods again after making your own.


You’ll need {lots} of parsley, lemon, fresh mint, olive oil, tomatoes, green onions and quinoa to make this. If that’s not just the recipe for health, I don’t know what is. Seriously.

Like I said though, everyone seems to have their own favorite version of this popular Middle Eastern salad. With the addition of quinoa, this probably isn’t the most traditional version in the world but it’s definitely delicious.


Once you’ve made your tabbouli, you can make my very favorite lunch or dinner — a Mediterranean plate! Put a heaping pile of tabbouli in the center of your plate and surround it with smaller mounds of hummus {storebought or homemade}, tzatziki sauce and maaaaybe a small lentil salad. I like to mix everything together in a great big blob and use pita chips for serving utensils.  It’s just the best.

Yum! Hope you love this as much as I do!


Quinoa Tabbouli

serves 4-6

Print this Recipe!


1 cup quinoa

2 cups water

2 big bunches of fresh parsley, minced

1 small bunch fresh mint, minced

1 large tomato, chopped

2 tbsp olive oil

juice of 1 lemon

2 green onions, minced

1/2 tsp salt


Rinse the quinoa in water. Drain. Bring the quinoa and 2 cups water to a boil on the stove with a pinch of salt. Reduce heat and simmer for 12 minutes, until all liquid has been absorbed. Fluff quinoa with a fork and scoop into a big bowl to cool.

Once the quinoa has cooled, add the minced fresh parsley, mint, chopped tomato and minced green onion. Toss well. Drizzle in the olive oil, lemon juice and season with salt and pepper to taste.

Serve room temperature or chilled.


1 hour {includes time for quinoa to cool}



You Might Also Like

  • Madison
    August 12, 2013 at 4:17 am

    This seems like the perfect lunch and is super simple and fresh. Yum!

  • Kelsey @aslolife
    August 12, 2013 at 4:23 am

    This will be perfect to make for back to work lunches next week!

  • Katrina @ Warm Vanilla Sugar
    August 12, 2013 at 4:40 am

    This sounds like the perfect lunch. Lovely recipe!

  • Maryea {Happy Healthy Mama}
    August 12, 2013 at 4:57 am

    Using quinoa instead of bulgur wheat is a good idea. I’ll bet this tastes fantastic!

  • char eats greens
    August 12, 2013 at 5:01 am

    I have week old parsley that’s on it last leg and this is the perfect use for it!!!! I’ve made quinoa tabbouleh once before (with falafels!) and really enjoyed it!

  • Tieghan
    August 12, 2013 at 5:04 am

    What a perfect lunch!! I love that you used quinoa, it is my favorite!

  • Deb @ Dietitian Debbie Dishes
    August 12, 2013 at 5:09 am

    I love tabbouleh! I didn’t realize how simple it was to make when you use quinoa – I will have to make a batch for my work lunches!

  • Amy Walters, A DESIGN DOCK
    August 12, 2013 at 5:25 am

    Is it possible to omit the mint from this dish – even though it’s one of the main ingredients in tabbouli? I’ve never been a fan of mint herbs, but have always wanted to try tabbouli!

  • Becky @ Olives n Wine
    August 12, 2013 at 5:39 am

    I love that you used quinoa in a tabbouli recipe! What a great way to sneak in some extra protein 🙂 This looks light and fresh – just the type of meal I like on these hot summer days!

  • Malkire
    August 12, 2013 at 6:14 am

    This looks great! I hope your trip is going well too.

  • Ksenija @ Health Ninja
    August 12, 2013 at 6:23 am

    Love this – I always make Tabouli myself, just recently made a batch with cauliflower rice instead of the bulgur wheat, but I love the quinoa idea. My favorite herbs to use are parsley and cilantro – makes for a delicious summer lunch.

    Cannot wait for your posts about the trip, so curious!

  • Sarah @ Making Thyme for Health
    August 12, 2013 at 6:42 am

    This looks so perfectly light and refreshing! I’m such a hummus fiend that I’m drooling over the last pic!

  • Averie @ Averie Cooks
    August 12, 2013 at 7:11 am

    It looks so healthy and flavorful and I love the perfect little mound of hummus next to it!

  • Ashley
    August 12, 2013 at 7:28 am

    What an awesome salad! My 10 month old would love this too. He’s minorly obesessed with hummus and goes nuts when I get the tub out of the fridge. He also loves quinoa.

  • Lauren @ The Highlands Life
    August 12, 2013 at 8:13 am

    So easy and delicious looking!

  • Jessica @ Prayers and Apples
    August 12, 2013 at 8:20 am

    This looks delicious! I’m always up for new lunch ideas – esp when they include quinoa 🙂

  • Sarah @ Yogi in Action
    August 12, 2013 at 8:26 am

    This looks great. And perfect to make on a hot day when you just can’t turn on the stove/oven. Thanks for the idea! I love the twist with quinoa.

  • Caroline L.
    August 12, 2013 at 8:45 am

    Looks delicious! I should probably be on a health kick soon, ha… summer treats have done their damage…

  • Alison @ Daily Moves and Grooves
    August 12, 2013 at 8:53 am

    My mom and I love tabouli, but have never gotten our hands on bulgur, so this is perfect! Simple, nutritious, and refreshing=awesomeness. 🙂

  • Sophie @ life's philosophie
    August 12, 2013 at 9:54 am

    I have an obscene amount of parsley so this looks like a perfect way to use some up! Plus I’m obsessed with quinoa. Looks perfect for lunch!

  • joelle (on a pink typewriter)
    August 12, 2013 at 10:02 am

    I’ve made something similar to this before– yummy! Love quinoa.

  • Kristin
    August 12, 2013 at 11:22 am

    I love quinoa tabbouleh — especially when the tomatoes, mint, parsley and cucumbers come from my garden!

  • Marilyn
    August 12, 2013 at 11:47 am

    While this is definitely a beautiful, healthy, and delicious looking salad, it just isn’t Tabbouleh. David Lebovitz has a great article about what constitutes a traditional Tabbouleh, which points out that it is an herb salad with some grains. In contrast, many people mistake it for a grain salad with herbs. Though this bears a resemblance in taste to Tabbouleh I think mislabeling it as such promotes a watering down of traditional foods, which are vital to sustaining cultural diversity. Just my two cents.

  • Kate @ KaCo Living
    August 12, 2013 at 12:59 pm

    This looks like such a great meal! Also, I saw a picture of you with Emily Maynard and the other fashionABLE bloggers! So fun!

  • Ashley@cupcakesncrunches
    August 12, 2013 at 2:29 pm

    Love the idea of incorporating quinoa! Looks delicious!

  • Christina @ The Beautiful Balance
    August 12, 2013 at 11:41 pm

    LOVE tabbouli and how you subbed quinoa for bulgur wheat!

  • Alaina @ Fabtastic Eats
    August 13, 2013 at 5:26 am

    This sounds fantastic! Ive never had traditional tabbouli, but have always wanted to try it…Ill have to start with this!

  • Julia
    August 13, 2013 at 7:12 pm

    I love tabbouli and mixing it with quinoa is a fabulous idea! Yum!

  • Pallavi
    August 14, 2013 at 10:03 am

    A perfect healthy alternative. It’s a great recipe for someone looking for kill hunger without adding on the bad foods 🙂

  • Liesl @ Fitnessinthekitchen
    August 14, 2013 at 11:35 am

    I adorable Tabbouli!! It is so yummy with quinoa, and sometimes I like to mix grains, like quinoa, millet, and couscous.

  • Paige Varney
    August 14, 2013 at 12:58 pm

    I’ve been using quinoa instead of Bulgar wheat in my tabbouli for a while now. Something about the quinoa makes it seem less heavy to eat. Glad to see I’m not alone!

  • Friday Favorites, 2013: Week 33 | Okay, Kaye?
    August 16, 2013 at 8:11 am

    […] international dish…Quinoa Tabbouli…I don’t know a lot about Middle Eastern foods but this just looks SO […]

  • Meal Plan 8/18-8/24 | Live Half Full
    August 18, 2013 at 1:15 pm

    […] Quinoa Tabbouleh with Hummus and Pita Bread […]

  • Jacqueline
    August 21, 2013 at 10:43 am

    Made this for dinner last night and had leftovers for lunch today. It is so delicious! Very light yet flavorful. I added some feta on top, because I’m addicted to cheese. Great recipe!

  • Turkey Enchilada Lasagna « Newest Obsession
    August 22, 2013 at 6:59 am

    […] lunch, I snacked on some carrots and hummus as I served up a giant bowl of leftover Quinoa Tabbouli made with feta […]

  • Sunday Food Prep Inspiration 28
    August 24, 2013 at 9:01 pm

    […] an oatmeal bake to have on hand for breakfast, hard boiled some eggs for breakfast/snacks, made quinoa tabbouli for easy lunches (with hummus and pita chips!), cut up a watermelon (not pictured) and marinated […]

  • Fun Facts Friday - For Love of Carrots
    October 11, 2013 at 6:04 am

    […] Pinterest recipe of the week was a quinoa tabouli salad. It was […]

  • Eating for Better Skin | Belle Boulevard
    December 30, 2013 at 1:03 am

    […] like, or take these bloggers’ leads and try it in a spinach, quinoa, and pear salad, quinoa tabbouli, or quinoa pasta with tomato rose […]