Quinoa Tabbouleh

By Dani Potts | March 23, 2026

INGREDIENTS

  • ½ cup quinoa
  • 1 cup water 
  • 2 bunches parsley, finely chopped
  • ¼ – ½ cup fresh mint, finely chopped
  • 4 green onions, very finely chopped
  • 2-4 tomatoes, diced 
  • 1 cucumber, diced
  • ½ cup extra virgin olive oil 
  • ½ cup lemon juice
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper

INSTRUCTIONS

  1. Heat a small saucepan over medium-high heat. Add the quinoa to a dry pan and toast it, stirring frequently until it begins to pop, turns somewhat golden brown, and smells nutty, about 5 minutes.
  2. Add water and bring it to a boil. Reduce to a simmer and cover. Cook until the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa rest for 5 minutes. Uncover, fluff with a fork, and let it cool to room temperature.
  3. While the quinoa cools, make the dressing by stirring together olive oil, lemon juice, garlic powder, salt, and pepper in a bowl.
  4. In a large bowl, place the chopped parsley, chopped mint leaves, green onions, cucumbers and tomatoes. Add the cooled quinoa and pour the dressing over the top. Stir gently to combine. Taste and add more salt and pepper if you like. Serve at room temperature or chilled.

Adapted from: https://feelgoodfoodie.net/recipe/quinoa-tabbouleh/#wprm-recipe-container-8233

BENEFITS

Tabbouleh is a fresh Middle Eastern herb salad traditionally made with bulgur, parsley, mint, tomatoes, lemon, and olive oil. In this version, quinoa takes the place of bulgur, adding a boost of plant-based protein and fiber while keeping the dish naturally gluten-free. Bright herbs, juicy tomatoes, crisp cucumber, and a simple lemon-olive oil dressing create a refreshing, nutrient-dense dish that celebrates whole, vibrant ingredients. It’s a perfect example of how simple foods—fresh herbs, whole grains, and healthy fats—can come together to nourish the body while delivering bold, satisfying flavor.