Quinoa Tabbouleh Quinoa Tabbouleh

Food styling by Nicole Young | Prop styling by Catherine Doherty Image by: Yvonne Duivenvoorden

Middle Eastern tabbouleh is usually made with cracked bulgur wheat. By using quinoa (actually a seed that is an excellent source of iron), this salad becomes gluten-free.

  • Prep time 10 minutes
  • Total time 1 hour
  • Portion size 6 servings




Rinse quinoa under cold running water. In saucepan, bring 1-1/2 cups water to boil; add quinoa and return to boil. Reduce heat, cover and simmer until no liquid remains, 18 minutes.

Remove from heat; fluff with fork. Transfer to bowl; let cool. Add parsley, cucumber, green onions, mint and tomato.

Dressing: Whisk together lemon juice, oil, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature or cover and refrigerate for 1 hour.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 112 mg
  • Sugars 1 g
  • Protein 4 g
  • Calories 135.0
  • Total fat 6 g
  • Potassium 335 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 18 g


  • Iron 24.0
  • Folate 18.0
  • Calcium 4.0
  • Vitamin A 13.0
  • Vitamin C 33.0
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Lunch & Dinner

Quinoa Tabbouleh