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Quinoa tabbouleh with fresh herbs served
Fresh, herb-packed quinoa tabbouleh with diced tomatoes and cucumber

Quinoa tabbouleh

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals Salads
The essence of original Lebanese tabbouleh is not the grain, but the abundance of green herbs. In this modern, gluten-free version we swapped bulgur for quinoa, but parsley and mint remain the stars. This is not a side salad, but a refreshing chlorophyll bomb that cleanses the taste buds.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 270 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Very sharp knife (important!)
  • Pot
  • Large salad bowl

Instructions

1 ✓

Wash the quinoa thoroughly in hot water, then cook in salted water in approx. 15 minutes. Let cool completely.

Tip: For tabbouleh, quinoa needs to be dry and cold; spread it out on a tray to cool so excess moisture evaporates.
2 ✓

Wash the parsley and mint, dry thoroughly (salad spinner or kitchen paper), then chop very finely.

Tip: Wet herbs become mushy when cut. Work only with dry leaves!
3 ✓

Remove the tomato seeds (so they don't water down the dish), dice flesh finely. Cut cucumber and onion similarly fine.

Tip: Removing the seeds helps keep the salad crunchy for days.
4 ✓

In a bowl, mix the olive oil, lemon juice, salt, and pepper.

Tip: Lots of lemon juice is essential, this gives tabbouleh its characteristic tart freshness.
5 ✓

Mix the cooled quinoa with the abundance of green herbs and vegetables, then pour over the dressing. Toss.

Tip: The ratios are right if there is more green colour (herbs) in the bowl than white (quinoa).
6 ✓

Let stand in the fridge for 30 minutes before serving.

Tip: During this time the quinoa absorbs the lemony-oily flavours.

Recipe FAQ

Why is a sharp knife important?
A blunt knife damages herb cells, making them blacken and get wet. Sharp cutting preserves freshness.
Which tomato is best?
Firm-fleshed varieties that aren't too juicy, so they don't soak the salad.

Ingredients

  • 150 g Quinoa (dry)
  • 2 large bunches Fresh flat-leaf parsley
  • 1 handful Fresh mint leaves
  • 1 whole Cucumber
  • 3 pcs Medium tomatoes
  • 1 whole Red onion (or 3 spring onions)
  • 4 tbsp Extra virgin olive oil
  • 3 tbsp Fresh lemon juice
  • 1 tsp Salt
  • 0.5 tsp Pepper