Quinoa Tabbouleh Salad


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

Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 40 mins
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


  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.

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
Vitamin C 10mg 48%
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.

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