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Quinoa Tabbouleh

January 20, 2026

Quinoa Tabbouleh

How to Make Quinoa Tabbouleh

This salad can be served immediately but is best made the day before. To cool the quinoa quickly, spread it out on a baking sheet and refrigerate until cool.


20 min prep time


6servings


3/4 cup

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Step-By-Step Instructions:

  1. Rinse quinoa and then combine with 11/2 cups water. Bring to a boil then reduce to simmer. Cover and cook for 15 minutes or until all liquid is absorbed. Fluff with a fork and then cool completely.
  2. Combine cooled quinoa with olive oil, lemon zest, lemon juice, tomato, cucumber, parsley, mint, salt (optional), and ground black pepper. Refrigerate or serve.
Low Sodium
Veggie Rich
Mediterranean
Gluten-Free
Foodie
Vegetarian
Sides
Salads
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Nutrition facts

6 Servings



  • Serving Size

    3/4 cup


  • Amount per serving



    Calories





    150

  • % Daily value*

  • Total Fat
    4.5g

    6%

    • Saturated Fat
      0.6g

      3%

  • Cholesterol
    0mg

    0%

  • Sodium
    15mg

    <1%

  • Total Carbohydrate
    24g

    9%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      4g

  • Protein
    5g

  • Potassium
    365mg
    8%

Ingredients

quinoa
1 cup

water
1 1/2 cup

Extra Virgin Olive Oil
1 tbsp

lemon (zested and juiced)
1

tomato(es) (finely diced)
1

cucumber(s) (seeded and finely diced)
1

fresh parsley (chopped)
1 cup

fresh mint (chopped)
1/2 cup

salt (optional)
1/2 tsp

black pepper
1/4 tsp