Vegetarian Quinoa Tabouli Salad

Quinoa tabouli salad
Joy Skipper/Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
206 Calories
15g Fat
16g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 206
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 642mg 28%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 4g
Vitamin C 25mg 123%
Calcium 47mg 4%
Iron 2mg 11%
Potassium 361mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This gluten-free and vegan quinoa tabouli salad (also spelled tabouleh or tabbouleh) salad is made with whole grain, gluten-free quinoa instead of the bulgur wheat which is traditionally used in tabouli recipes. It's really a two-in-one: you get a quinoa salad as well as a traditional Middle Eastern tabouli, and all of the ingredients are vegetarian and vegan as well, so it's perfect for just about any diet or food sensitivity. 

If you like quinoa, you might want to branch out and try some other whole grains, too, such as kaniwa, millet, and teff. Whole grains such as these are versatile, and, if you buy them in bulk, they're a bargain.


  • 1 cup quinoa

  • 2 cups water, or vegetable broth

  • 1 large or 2 medium tomatoes, finely chopped

  • 1 medium cucumber, chopped, optional

  • 4 medium scallions, chopped

  • 2 cloves garlic, minced

  • 2 to 3 tablespoons chopped fresh mint

  • 1/2 cup fresh parsley, chopped

  • 1/4 cup olive oil

  • 1/4 cup freshly squeezed lemon juice

  • 1/2 teaspoon sea salt, or kosher salt, or to taste

Steps to Make It

  1. In a medium pot, cover the quinoa in water or vegetable broth and bring to a boil. Reduce heat to a slow simmer, cover, and allow the quinoa to cook for about 15 minutes, or until the quinoa is cooked and most of the liquid has been absorbed. Fluff a few times with a fork to allow the last bits of steam to escape. Set aside.

  2. Meanwhile, while the quinoa is either cooking or cooling, in a large bowl, combine the chopped tomatoes, chopped cucumbers, scallions, garlic, fresh mint, and fresh parsley.

  3. Once the quinoa has mostly cooled (it can be warm still, but it shouldn't be hot) add the cooked quinoa, olive oil, lemon juice, and salt, tossing gently to combine well. Season with sea salt or kosher salt, to taste.

  4. Chill your quinoa tabouli salad for at least 1 hour before serving, preferably overnight, to allow the flavors to mingle and fully develop. Lightly toss it all together again just before serving. 

  5. Give this quinoa salad recipe an extra squeeze of fresh lemon and a dusting of sea salt again just before serving for an extra burst of flavor.

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