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Quinoa Tabbouleh

Course: Salad
Cuisine: Mediterranean, Vegan
Keyword: Gluten Free, Oil Free
Servings: 8
Calories: 99kcal
Author: Singing Vegan


  • 1 cup quinoa rinsed
  • 2 1/2 cups water
  • 1 cup parsley fresh, chopped fine
  • 1/4 cup mint fresh, chopped
  • 2 tomatoes seeded and chopped
  • 1 red onion diced
  • 1 cucumber peeled, seeded, and diced
  • 1/4 cup lemon juice
  • salt and pepper to taste
  • avocado slices optional


  • In a large saucepan, mix the quinoa and water and bring to a boil over medium heat. Reduce heat and allow the quinoa to simmer until the water is absorbed, about 15-20 minutes.
  • Remove from heat, stir gently, and allow to cool while you prepare the remaining ingredients.
  • In a large bowl, stir together the parsley, mint, chopped tomatoes, diced onion, diced cucumber, and lemon or lime juice.
  • Season with salt and pepper to taste and add more lemon juice if needed.
  • When the quinoa is cooled, gently stir it into the mixture in the bowl.
  • Refrigerate for an hour to allow the flavors to blend if possible.
  • Serve garnished with sliced avocado, if desired.


Calories: 99kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 321mg | Fiber: 3g | Sugar: 2g | Vitamin A: 975IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 2mg