Quinoa Tabbouleh Salad

By Angelika Hanna

This Quinoa salad recipe is a tweaked Tabbouleh. It doesn’t meet all the criteria to be called the ‘classic’ version.

The classic Tabbouleh is made with Bulgur wheat instead of Quinoa. Traditional Tabbouleh calls for a lot of parsley (more than what I used in this recipe), fresh mint leaves, red chili powder, and lime juice.


Prep Time: 10 min

Cook Time: 15 min + 5 min resting time

Total Time: 30 min

Yield: 4 servings

Cuisine: Middle Eastern/Mediterranean; Vegan/Vegetarian

Author: Angelika Hanna / Zest4Food


  • 2 cups cooked quinoa
  • 1/4 English cucumber, chopped, skin included
  • 1 medium tomato, chopped
  • 1/4 red/purple onion, chopped
  • 2 green onions, sliced
  • Fresh parsley, chopped
  • 2 tbsp extra virgin cold-pressed olive oil
  • 2 tbsp freshly pressed lemon juice
  • Kosher salt, to taste


  1. Cook the quinoa following the instructions on its package. Let cool off.
  2. Place the chopped vegetables and the parsley in a big mixing bowl.
  3. Add the olive oil, lemon juice, and salt.
  4. Mix well. Cover and refrigerate for approx. 30 min.


4 thoughts on “Quinoa Tabbouleh Salad

  1. Hi Angelika! Thank you for following my blog, http://www.dininglite.blog. I signed up to follow yours as well. I live in Northern California and we go to Canada (BC and Alb) almost every summer. In fact we even had our honeymoon, a long time ago, in Montreal! John and I cook almost every evening and enjoy trying new things. I can see that you do too. I will be looking forward to receiving your cooking ideas when you post.

    Liked by 1 person

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