Quinoa Tabbouleh


Quinoa Tabbouleh image

This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.

Recipe From allrecipes.com

Provided by SYNEVA B

Categories     Salad     Grains     Tabbouleh

Time 30m

Yield 4

Number Of Ingredients: 11

2 cups water
1 cup quinoa
1 pinch salt
¼ cup olive oil
½ teaspoon sea salt
¼ cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup chopped fresh parsley
Calories354.2 calories
Carbohydrate45.7 g
Fat16.6 g
Fiber9.3 g
Protein9.6 g
SaturatedFat2 g
Sodium324.7 mg
Sugar7.8 g


  • 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.
  • Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.


Quinoa Tabbouleh image

Recipe From epicurious.com

Provided by Bon Appétit Test Kitchen

Categories     Side     Picnic     Vegetarian     High Fiber     Lunch     Quinoa     Summer     Healthy     Low Cholesterol     Vegan     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients: 11

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced


  • Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  • Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  • Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.


Quinoa Tabbouleh image

When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! -Jennifer Klann, Corbett, Oregon

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients: 10

2 cups water
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1 small cucumber, peeled and chopped
1 small sweet red pepper, chopped
1/3 cup minced fresh parsley
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Calories 159 calories
Fat5g fat (1g saturated fat)
Cholesterol0 cholesterol
Sodium255mg sodium
Carbohydrate24g carbohydrate (1g sugars
Fiber4g fiber)
Protein6g protein. Diabetic Exchanges


  • In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely., Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.


Quinoa tabbouleh image

Enjoy this nutrient-packed salad, with juicy tomatoes and cucumber, as a delicious and healthy lunch

Recipe From bbcgoodfood.com

Provided by Natasha Corrett

Categories     Lunch, Supper

Time 40m

Number Of Ingredients: 12

100g dried quinoa
75g parsley , roughly chopped
300g tomatoes , cut into 1cm dice (no need to remove the seeds)
100g cucumber , cut into small dice
1 tbsp olive oil
2 tbsp balsamic vinegar
juice and zest 0.5 lemon
drop of vanilla extract
1 tsp rice syrup or agave
pinch of Himalayan pink salt
½ garlic clove , crushed
50g salad leaves , to serve
Calories284 calories
Fat9 grams fat
SaturatedFat1 grams saturated fat
Carbohydrate38 grams carbohydrates
Sugar14 grams sugar
Fiber5 grams fiber
Protein10 grams protein
Sodium0.4 milligram of sodium


  • Cook the quinoa following pack instructions, then set aside to cool.
  • Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.


Quinoa Tabbouleh Salad image

Cool, refreshing vegetarian salad. Great for picnics! You can substitute water for the vegetable broth, if desired.

Recipe From allrecipes.com

Provided by Nadine

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h40m

Yield 12

Number Of Ingredients: 11

2 cups vegetable broth
1 cup quinoa
1 cucumber, chopped
2 tomatoes, chopped
½ cup fresh parsley, chopped
2 green onions, chopped
2 tablespoons chopped fresh mint
2 cloves garlic, minced
¼ cup olive oil
¼ cup lemon juice
½ teaspoon salt, or to taste
Calories106.9 calories
Carbohydrate12.3 g
Fat5.5 g
Fiber1.7 g
Protein2.6 g
SaturatedFat0.7 g
Sodium177.7 mg
Sugar1.5 g


  • Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
  • Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.

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