Tabbouleh Salad with Quinoa and Shredded Carrots

Great summer recipe. When unexpected company comes, everything I need can be picked from the garden.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hrs
4 servings


  • 2 cups water

  • 1 pinch salt

  • 1 cup quinoa

  • 1 tomato, chopped

  • ½ cup shredded carrot

  • ½ cup minced green onion

  • ¼ cup minced fresh mint

  • ¼ cup minced fresh parsley

  • 5 tablespoons lemon juice

  • ¼ cup olive oil

  • ½ teaspoon salt

  • teaspoon ground black and red pepper blend (such as Penzey's®)


  1. Bring water and a pinch of salt to a boil in a saucepan. Add quinoa to water, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Cool.

  2. Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.

  3. Whisk lemon juice, olive oil, 1/2 teaspoon salt, and ground pepper together in a small bowl until dressing is smooth. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 30 minutes.

Nutrition Facts (per serving)

300 Calories
16g Fat
33g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 300
% Daily Value *
Total Fat 16g 21%
Saturated Fat 2g 11%
Sodium 314mg 14%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 16%
Total Sugars 3g
Protein 7g
Vitamin C 23mg 114%
Calcium 52mg 4%
Iron 3mg 15%
Potassium 463mg 10%

* 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.