You must be logged in to rate
Log In / Sign Up
rate recipe

Quinoa Tabouleh with Lemon Vinaigrette

Quinoa Tabouleh

Summer has officially arrived. This means that it is time for amazing salads! Our body craves fresh food because with high temperatures, we need more hydration and this isn’t only achieved through drinking but also through through the food we eat.

We planted Italian and curly parsley in different parts of our garden and they are very healthy! I love grabbing a few stems and munching on them while talking a walk in the garden! The cells in my body seem to sing whenever I chew on parsley. It must be because it contains vitamin A, C, K, folate. With a lot of parsley ready to harvest, it is time to make Tabbouleh.

Quinoa tabouleh

Tabbouleh (or Tabouli) is a popular salad that is said to have originated from Lebanon and Syria over 4000 years ago. It is served at most gatherings and celebrations.  Bulgur wheat usually makes the base for this salad. I prefer using quinoa (white or multi colored) because it makes a lighter and fluffier salad. Quinoa also holds more moisture than bulgur.

Truth be told, you may be a little shocked by the amount of parsley and mint that is used in this salad. If you don’t grow it, you will need 2 bunches and will use the top part. I know that parsley is usually considered a garnish but it is the star of this salad. I also added other fresh herbs like mint, basil. The more the merrier!

Cooked quinoa

If you cook the quinoa the night before, it will only take a few minutes (mostly to dice the tomatoes and cucumber and mince the herbs) to get it ready. 1 cup of dry quinoa makes about 4 cups of cooked quinoa. The lemon vinaigrette pulls the salad together and is super easy to make.

This salad will keep refrigerated for 3-5 days. It is great for potlucks, picnics and all other celebrations!

Quinoa Tabouleh

Quinoa Tabouleh with Lemon Vinaigrette

Quinoa tabouleh is the most refreshing salad. It is loaded with protein, antioxidant from the parsley and mint and the citrus vinaigrette.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Salad
Cuisine Middle East
Servings 4


  • large salad bowl


Lemon vinaigrette

  • zest from 1 lemon
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp maple or agave syrup
  • 1 tsp salt
  • 1 tsp garlic powder
  • black pepper

Salad ingredients

  • 1 cup dry quinoa (white or red)
  • 4 cups water or broth
  • 2 cups diced tomatoes
  • 2 cups diced cucumber
  • 1 cup finely chopped green or red onion
  • 2-3 cups minced parsley
  • 1 cup minced mint, basil, cilantro leaves


Cook the quinoa

  • Soak 1 cup of quinoa into warm water. Mix well and drain. Rinse a few times until the water is clear.
  • Bring 4 cups of water with some vegetable broth (1 tsp) to a boil. Add the rinsed quinoa, stir and simmer covered for 12 minutes.
  • Turn off the heat and set the pot aside.

Make the lemon dressing

  • In a mason jar, add the lemon zest, lemon juice, olive oil, salt, Dijon mustard, maple syrup, garlic powder, and black pepper. Shake well.

Putting it together

  • Dice the tomatoes, cucumber, and onion.
  • Mince the parsley, mint, and basil leaves.
  • In a large bowl, combine the cooked quinoa, diced tomatoes, cucumber and minced herbs.
    quinoa Tabouleh
  • Pour the citrus vinaigrette and mix well. Taste and adjust seasoning if needed.
  • Serve in lettuce cups.
Keyword gluten-free, salads



Leave a Reply

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

Recipe Rating


Kind Cooking
Close Cookmode
Translate Now »