Quinoa Tabbouleh Salad

4.7
(23)
15 Reviews
11 Photos

Cool, refreshing vegetarian salad. Great for picnics! You can substitute water for the vegetable broth, if desired.

Submitted by Nadine
Published on March 9, 2020
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Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

Original recipe (1X) yields 12 servings

  • 2 cups vegetable broth

  • 1 cup quinoa

  • 1 cucumber, chopped

  • 2 tomatoes, chopped

  • ½ cup fresh parsley, chopped

  • 2 green onions, chopped

  • 2 tablespoons chopped fresh mint

  • 2 cloves garlic, minced

  • ¼ cup olive oil

  • ¼ cup lemon juice

  • ½ teaspoon salt, or to taste

Directions

  1. Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.

  2. Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.

72 home cooks made it!

Nutrition Facts (per serving)

107 Calories
6g Fat
12g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 107
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 4%
Sodium 178mg 8%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 3g 5%
Vitamin C 10mg 11%
Calcium 22mg 2%
Iron 1mg 6%
Potassium 182mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.