Quinoa Tabbouleh

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(909)
659 Reviews
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We love this quinoa tabbouleh on a hot summer day. Quinoa has a much nicer taste than bulgur and it's gluten-free so everyone can enjoy this Middle Eastern salad. The longer you let the tabbouleh sit, the better it tastes.

Submitted by SYNEVA B
Updated on April 11, 2024
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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 cups water

  • 1 cup quinoa

  • 1 pinch salt

  • ¼ cup olive oil

  • ½ teaspoon sea salt

  • ¼ cup lemon juice

  • 3 tomatoes, diced

  • 1 cucumber, diced

  • 2 bunches green onions, diced

  • 2 carrots, grated

  • 1 cup chopped fresh parsley

Directions

  1. Bring water to a boil in a medium saucepan; add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

  2. Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley in a large bowl; stir in cooled quinoa.

1,347 home cooks made it!

Nutrition Facts (per serving)

354 Calories
17g Fat
46g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 354
% Daily Value *
Total Fat 17g 21%
Saturated Fat 2g 10%
Sodium 325mg 14%
Total Carbohydrate 46g 17%
Dietary Fiber 9g 33%
Total Sugars 8g
Protein 10g 19%
Vitamin C 63mg 70%
Calcium 134mg 10%
Iron 6mg 32%
Potassium 805mg 17%

* 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.