Quinoa Tabbouleh with Fresh Herbs and Lemon Dressing Recipe
This vibrant quinoa tabbouleh recipe features classic Middle Eastern flavors with fresh mint, parsley, and tomatoes tossed in a zesty lemon and olive oil dressing. Nutty toasted quinoa replaces traditional bulgur to create a gluten-free, nutritious salad that is light, refreshing, and perfect served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
Quinoa
- ½ cup quinoa
- ¾ cup water
Herbs and Vegetables
- 3 bunches parsley, finely chopped (about 3 cups)
- ¼ cup fresh mint, finely chopped
- 4 green onions, very finely chopped
- 2 tomatoes, finely chopped
Dressing
- ½ cup extra virgin olive oil
- ½ cup lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Toast the quinoa: Heat a small saucepan over medium-high heat. Add the dry quinoa and toast it, stirring frequently until it starts popping, turns a light golden brown, and emits a nutty aroma, about 5 minutes.
- Cook the quinoa: Add water to the saucepan and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook until the quinoa is tender and water is absorbed, about 15 minutes. Turn off the heat and let the quinoa rest covered for 5 minutes.
- Cool the quinoa: Uncover the quinoa, fluff it with a fork to separate the grains, and allow it to cool to room temperature completely before mixing.
- Prepare the dressing: In a bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper until well combined.
- Combine the salad: In a large bowl, mix the chopped parsley, chopped mint, finely chopped green onions, and tomatoes. Add the cooled quinoa and pour the dressing over the top. Gently stir everything together to combine evenly.
- Adjust seasoning and serve: Taste the salad and add additional salt or pepper if desired. Serve immediately at room temperature or chilled for a refreshing dish.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Note that parsley may begin to release water after the first day, which can dilute flavors.
- Before serving leftover salad, stir well to redistribute flavors and adjust seasoning if needed.
- For best texture and flavor, use fresh, good-quality lemon juice and extra virgin olive oil.
