Tabbouleh and lemon wedges in a large glass bowl. Ingredients and towel blurred in the background.
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5 from 18 votes

Tabbouleh Recipe with Quinoa (Vegan Tabouli Salad)

Tabbouleh or tabouli salad is a super fresh herby and healthy salad from the Middle East. This tabbouleh recipe with quinoa is so flavorful and easy to make + it's naturally vegan!
Prep Time10 mins
Cook Time15 mins
Cooling quinoa30 mins
Total Time20 mins
Course: Side Dish
Cuisine: Middle Eastern
Keyword: tabbouleh recipe, tabbouleh salad, tabbouleh with quinoa, tabouli salad
Servings: 8 people
Calories: 110kcal
Author: Stine Mari | Ginger with Spice

Ingredients

  • 1/2 cup quinoa, uncooked 85g
  • 3/4 cup water 180ml
  • 1/4 tsp salt
  • 1 clove garlic minced
  • 2 tbsp fresh lemon juice About 1/2 lemon
  • 1/4 cup olive oil 60ml
  • salt and pepper to taste
  • 1/2 cucumber cubed
  • 1 cup cherry tomatoes or other small tomatoes, cut in half
  • 2 scallions chopped or sliced. May also use yellow onion. 1/2 cup
  • 1 cup mint leaves finely chopped, 20g. Measured before chopped, but more is also fine.
  • 1 cup parsley finely chopped, 25g. Measured before chopped, but more is also fine.

Instructions

  • Rinse the quinoa: It’s important to rinse the quinoa well before continuing with the recipe. Rinse it in boiling water.
  • Cook the quinoa: Boil water in a medium sized saucepan. Add quinoa and salt and reduce temperature to let it simmer, covered, for 15 minutes, or until all liquid has absorbed and the quinoa is puffed up. Remember that quinoa quadruples in size once cooked. Remove from the heat and let it rest, covered, for 5 more minutes. Fluff it with a fork.
  • Cool the quinoa: Spread the quinoa out on a large parchment paper or plate, let it cool.
  • Make the dressing: Whisk together lemon juice and garlic in a small bowl. Gradually whisk in olive oil so it won’t separate. Season the dressing with salt and pepper.
  • Mix the tabbouleh: Once quinoa has cooled, add it to a a large bowl and whisk in half of the dressing. Add the chopped vegetables, mix in the rest of the dressing, season with salt and pepper.
  • Alterations: If you want more cucumber; add more cucumber, if you want more tomatoes; add more tomatoes. This is just a base, and adjust after your own preferences. Enjoy!

Notes

Tabbouleh usually has finely chopped vegetables, but I find that I like the chunks from the tomatoes and cucumber. You may chop them however you like.
Tabbouleh or tabouli salad doesn’t necessarily need to be served with Middle Eastern food. It is a citrusy, herby and fresh quinoa salad that works with almost anything!
Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.