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Tabbouleh with Quinoa

Tabbouleh, or tabouli, is a Levantine salad made with finely chopped veg and fresh herbs. This tabbouleh with quinoa is a protein rich as filling variant with amazing flavors!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean
Keyword: cucumber, dairy free, egg free, gluten free, mint, parsley, quinoa, soy free, tomato, vegan
Servings: 6
Calories: 95kcal
Author: Tonje
Cost: Cheap

Ingredients

  • ½ cup quinoa (100 g - or use 1 ½ cup cooked quinoa)
  • 2 tomatoes
  • 1 cucumber
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 cup fresh parsley (lightly packed - stems removed)
  • 6 sprigs fresh mint (stems removed)

Instructions

  • Rinse the quinoa thoroughly using a fine mesh sieve. It’s important that you rinse the grains before cooking them, or they tend to have a bitter taste.
  • Then, boil the quinoa in water following the package instructions. This typically takes about 15 minutes. Leave the quinoa to cool down while you prepare the rest of the salad.
  • Dice tomatoes and cucumbers, and roughly chop the fresh herbs. Use only the leaves of the herbs, and discard any stems. Combine the ingredients in a salad bowl, and add lemon juice and olive oil.
  • Add the chilled quinoa to the salad, and toss to combine. Store the salad refrigerated or serve immediately.

Notes

Is tabbouleh gluten free? – Yes! Tabbouleh is typically not gluten free as it’s usually made with bulgur, but this recipe uses quinoa instead, and is therefore completely gluten free.

Leftovers

Leftover tabbouleh salad with quinoa can be stored in an airtight container in a fridge for up to 3 days. Avoid storing it with any dressings mixed in.
If you serve your tabbouleh with a dressing, you can store the salad and dressing separate, and combine them immediately before serving.
This also means that tabbouleh works great for meal prep as you can make a big batch and portion it out over several days.
 

Nutrition

Calories: 95kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 356mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2105IU | Vitamin C: 35mg | Calcium: 48mg | Iron: 2mg