Quinoa Tabbouleh


This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
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


  1. In a saucepan bring water to a boil. 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, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

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
Vitamin C 63mg 315%
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.

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