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 Quinoa Tabbouleh

This amazingly nutritious recipe is super easy to make. The quinoa, a plant-based protein powerhouse, and the rest of the ingredients in this recipe will transform it into your new favorite. You can eat it by itself like a salad or you can eat it as a side dish. 
Course Side Dish
Cuisine Mediterranean


  • 1 ½ cup quinoa cooked and drained
  • 1 bunch of parsley chopped
  • 30-40 cherry tomatoes cut in half
  • 3 green onions chopped
  • 1 cucumber peeled, deseeded, and cut into cubes
  • Fresh mint leaves chopped (optional)
  • Lime juice from 1-2 limes
  • Salt and pepper to taste


  • Mix all the ingredients in a medium/large bowl. Adjust salt and pepper as needed. Add lime juice if desired.
  • Refrigerate for 20 minutes.
  • Serve chilled over lettuce leaves, in a pitta bread, or with falafels.


• To make 1 ½ cup of cooked quinoa you would need to cook ½ cup of raw quinoa in 1 cup of water or vegetable broth.
• For the parsley, you can use the stems as well.
• You can use the green and the white part of the green onions.
• You don’t need to peel the cucumber if you don’t want to. It tastes great with the skin too.
• If you don’t have cherry tomatoes, you can use any type of tomatoes but make sure to take out the seeds to prevent the salad to become too liquid.
Keyword vegan
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