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This easy Quinoa Tabbouleh is ready in just 30 minutes and is packed with healthy flavor! Gluten Free, Oil Free, and Vegan.
08/2021: this post was updated with new photos + video
Have you tried Tabbouleh before? It’s a classic Middle Eastern dish made with a base of parsley, bulgur, and a few other fresh veggies. This Quinoa Tabbouleh is inspired by that classic dish; I decided to swap the bulgur for some quinoa, to keep things gluten-free, but still delicious!
INGREDIENTS
This recipe is made with simple ingredients that still back a flavor punch – they’re pretty affordable and budget-friendly, too! Traditional tabbouleh is very herb-y, so feel free to double, triple, or even quadruple the amount of herbs this variation calls for.
HOW TO MAKE QUINOA TABBOULEH
This recipe is also great when you’re in a hurry, but still want something yummy. Quinoa cooks in just 20 minutes, and you can easily prep and chop all of the other ingredients during that time frame as well. Here’s the breakdown:
- Cook the quinoa and prep all the veggies while it cools
- Whisk the dressing together, then add in the quinoa and veggies
- Toss until well combined, then serve!
You can serve this Quinoa Tabbouleh alone, but I decided to make some bowls with some chickpeas and (the best ever) Hummus for some extra pizzaz. I also think it would be great stuffed inside a warm Pita, or even served on top of some massaged kale. Whatever you do, you won’t be disappointed with the flavors in this dish!
All in all, I think this take on a Tabbouleh is tasty, nourishing, and perfect for almost any occasion. Especially now that it’s getting warmer outside and our bodies are craving fresh and simple dishes! If you want to make it for meal prep, leftovers will keep in the fridge for up to 5 days.
If you’re looking for more yummy grain-based salad recipes, you’ll also love this Mediterranean Farro Salad and this Rainbow Quinoa Salad with Red Curry Dressing!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Quinoa Tabbouleh
This easy Quinoa Tabbouleh is ready in just 30 minutes and is packed with healthy flavor! Gluten Free, Oil Free, and Vegan.
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Total Time: 25 minutes
- Yield: 2-3 Servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup (170 g) dry quinoa,
- 1 tablespoon extra virgin olive oil or tahini
- 1 tablespoon water (for tahini version only)
- Juice and zest of 1 lemon
- 1/2 teaspoon sea salt, plus more to taste
- 1 cup (166 g) roma tomatoes, finely diced (about 2)
- 1/2 cup (85 g) cucumber, finely diced
- 1/2 red onion, finely diced
- 1/2–1 bunch flat leaf parsley, leaves finely chopped
- 1/4 cup fresh mint, finely chopped
Instructions
- Prep: Add the dry quinoa and 2 cups of water to a medium saucepan and bring to a boil. Cover and cook according to package instructions, then set aside to let cool slightly.
- Make the Dressing: Whisk the oil (or tahini + water) with the lemon juice, lemon zest, and salt in the base of a large bowl.
- Mix It Up: Toss in the cooled quinoa, tomatoes, cucumber, onion, parsley, and mint. Mix well to combine, then season with extra salt to taste, if necessary.
- Serve: enjoy right away, or let chill in the fridge before serving. Leftovers will keep in the fridge for up to 5 days.
Notes
- Traditional Tabbouleh is very herby – feel free to double, triple, or even quadruple the amount of herbs this variation calls for. Since traditional Tabbouleh is made with Bulgur, you could theoretically swap out the Quinoa for a different grain as well.
- Food Processor Hack: if you don’t want to finely chop your veggies and herbs, pulse them in a food processor until finely chopped instead!
Keywords: tabbouleh, vegan tabbouleh, gluten free tabbouleh, quinoa tabbouleh
Alternatives to cucumber, for this recipe? I am allergic to cucumbers, zucchini, summer squash.
You can leave it out – maybe add in some bell peppers instead?
Really good! Have also made with Sorghum (takes much longer to cook tho, but great chew) and Cauliflower rice (lightly sautéed and coiled)
both great ideas!
Made this yesterday and it was super delicious! I added some peppers and olives and it was super nice and fresh – perfect for our picnic 🙂
Tabbouleh is one of my go-to’s when I go to a Mediterranean restaurant. Well, aside from hummus, babaganoush, falafels, roasted veggies, and pita bread, of course! But anyways, I love that you made this gluten free alternative to tabbouleh. Quinoa is absolutely perfect with this dish because it resembles cracked wheat so well. The tahini probably adds a really nice creaminess and flavor to the dish too!
Thank you, Cassie! 🙂
I just found this blog and had know idea that you created it! I’m a huge fan of your YouTube channel and have been following you for ages – thanks for the continuous recipe inspiration 🙂
thank you so much, love!
Oh my gosh! This looks fabulous – everything in this recipe I love! I’m a bit of a hummus addict you’ll find 🙂
http://www.beingisabella.com
Hello Caitlin,
Just wanted to say you are such an inspiration. Keep sharing your yummy recipes with us and don’t pay attention to “bad mouth” :)))
Thank you <3
Hi Caitlin! This looks great, I was wondering if I could swap the tahini for something else, maybe hummus?
I have only tested this recipe with Tahini and I would recommend that to give some natural fat to the recipe. Hummus might work, but I can’t say for sure
Will totally make this!! Tabbouleh is one of my fav things to enjoy!! ❤️