Quinoa Tabouli

Bright, fresh, and nutrient-packed, this Quinoa Tabouli recipe is a vibrant twist on the classic Middle Eastern salad. Swapping traditional bulgur for protein-rich quinoa makes this recipe naturally gluten-free and perfect for anyone seeking a healthier rendition of a beloved dish. Bursting with the bold flavors of fresh parsley, mint, green onions, juicy Roma tomatoes, and crisp cucumber, this salad is brought together with a zesty lemon-olive oil dressing and subtle hints of ground cumin. Ready in just 35 minutes, including cooking time, this make-ahead dish is ideal as a refreshing side or a light, satisfying main. Whether you're serving it at a summer gathering or meal prepping for the week, this quinoa tabouli will quickly become a favorite go-to recipe!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 bunch fresh parsley
• 0.5 bunch fresh mint leaves
• 3 stalks green onions
• 4 Roma tomatoes
• 1 medium cucumber
• 0.25 cup extra-virgin olive oil
• 0.25 cup lemon juice
• 0.5 teaspoon ground cumin
• 1 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the quinoa under running water using a fine mesh strainer to remove its natural bitter coating.

Step 2

In a medium pot, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed.

Step 3

Remove the quinoa from the heat, fluff it with a fork, and let it cool to room temperature.

Step 4

Meanwhile, wash and finely chop the parsley and mint leaves. Discard any thick stems.

Step 5

Thinly slice the green onions, and dice the Roma tomatoes and cucumber into small, uniform pieces.

Step 6

In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper to make the dressing.

Step 7

In a large mixing bowl, combine the cooled quinoa, parsley, mint, green onions, tomatoes, and cucumber.

Step 8

Pour the dressing over the quinoa mixture and gently toss until evenly coated.

Step 9

Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together.

Step 10

Give the tabouli a final stir before serving. Enjoy as a standalone salad or as a side dish to grilled meats or falafel.

Nutrition Facts

Serving size	1360.2 grams (1360.2g)

Amount per serving	% Daily Value*
Calories	1230

Total Fat 73.40g	94%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 3626mg	158%
Total Carbohydrate 120.10g	44%
Dietary Fiber 8.30g	30%
Total Sugars 13.20g
Protein 30.50g	61%

Vitamin D 0IU	0%
Calcium 282mg	22%
Iron 12mg	67%
Potassium 1816mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 9.7%

Carbs: 38.0%