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A bowl of quinoa tabbouleh surrounded by fresh lemon slices, mint and parsley.

Quinoa Tabbouleh

Robyn
This easy quinoa tabbouleh recipe is packed with parsley and lemon, and is a delicious vegan and gluten free salad.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Middle Eastern
Servings 8 people
Calories 101 kcal

Ingredients
  

  • 65 g quinoa
  • 130 ml water
  • 4 firm tomatoes deseeded
  • 3 bunches fresh parsley
  • 20 fresh mint leaves
  • 3 spring onions

Dressing

  • 4 tablespoons extra virgin olive oil
  • 3-4 tablespoons lemon juice
  • ½ teaspoon salt
  • ⅛ teaspoon ground allspice

Instructions
 

Cook the quinoa

  • Place the quinoa in a sieve and run under cold water.
  • Tip into a medium saucepan with the cold water and bring to a boil over a medium heat. Reduce the heat to a simmer and cooked or 10-15 minutes, until the quinoa is cooked and has absorbed all the water. Remove from the heat, place a lid on the saucepan and leave to stand 5-10 minutes.
  • Fluff with a fork and allow to cool before using.

Make the dressing

  • Mix the lemon juice, olive oil, allspice and salt together. Set aside.

Combine the salad

  • Finely chop the herbs, tomatoes and onion. Place them in a large bowl with the cooled quinoa.
  • Pour over the dressing and gently mix to combine.
  • Serve straight away at room temperature, or place in the fridge for a couple of hours.
  • Store any leftovers in the fridge for up to 2-3 days.

Notes

This is heavy in parsley like Syrian and Lebanese tabbouleh. It is also sharp with lemon, so if you are not a fan of lemon then use 3 tablespoon of lemon juice.

Nutrition

Calories: 101kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 159mgPotassium: 179mgFiber: 1gSugar: 0.3gVitamin A: 1856IUVitamin C: 30mgCalcium: 38mgIron: 2mg
Keyword quiona salad, tabbouleh, tabouleh, tabouli

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