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

Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

107 calories; protein 2.6g 5% DV; carbohydrates 12.3g 4% DV; fat 5.5g 9% DV; cholesterolmg; sodium 177.7mg 7% DV. Full Nutrition

Reviews (13)

Read More Reviews
21 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/04/2015
I LOVE quinoa and I LOVE tabbouleh so I just knew that I was gonna LOVE this! I did use dried mint but that was my only change. Simple and delicious. Hubby gave this 2 thumbs up...a definite keeper YUM! Thanks for sharing.:) Read More
(3)
Rating: 5 stars
09/23/2015
This recipe is outstanding! I also added honey to balance it out a bit but appreciated the measurements as they were really helpful. Thank you so much! 9/23/15 I had to comment again as have now made this several times; I meant to add that I used this rainbow quinoa (dried package I think from Target) and also added cilantro. The initial recipe is so great though as the measurements of everything are fantastic and really adaptable. Thank you again! Read More
(2)
Rating: 5 stars
06/19/2015
Excellent! Also added 4 shredded brussel sprouts. Delicious Read More
(1)
Advertisement
Rating: 4 stars
07/31/2018
Very good. I used my own fresh home grown cucumber mint and parsley from my garden (tomatoes were not ready yet). Proportions for recipe were good. However this recipe does not make 12 servings as is stated...more like 4 or maybe 6 servings (4 or 6 dinner size bowl servings). I probably say that though because I can eat 1 dinner size bowl as my meal that's how much I like it. Perhaps if you have a small side of this recipe then you could stretch it out to 12 servings. Read More
(1)
Rating: 5 stars
06/13/2017
Lovely recipe. We just love this and it is easy to make. I did cook my quinoa in chicken stock as I did not have any veg stock. That was the only change I made. Light Refreshing Healthy. Read More
Rating: 5 stars
04/29/2018
Turned out great. Doubled the recipe for baby shower. Made the quinoa in the instant pot. Made and mixed all ingredients the night before. Got lots of compliments and recipe requests. Read More
Advertisement
Rating: 5 stars
10/26/2019
Delicious. I have always wanted to try making this & this recipe was just what I was looking for. I topped with crushed pecans & queso fresco Read More
Rating: 4 stars
06/04/2020
This was easy and delicious. We have never bought bulgar so a quinoa recipe was a plus since we always have quinoa in the pantry. I forgot to buy the vegetable broth so made the quinoa with just water. I think the broth would have made it more flavorful. So, to enhance the flavors this time, I did add lemon pepper. Read More
Rating: 5 stars
10/13/2018
The only thing I consistently change is the amount of lemon. My husband always adds more lemon no matter how much I put in! Read More