This quinoa tabbouleh salad (quinoa tabouli) is a delicious gluten free salad that is so simple to make! Packed with parsley and tossed with a zingy lemon dressing, it is fresh and vibrant, and is perfect for making ahead.
The parsley has been the success story of the vegetable patch over winter and I have been looking for ways of using it. Together with lemons from the lemon tree and some spring onions, this tabbouleh salad with quinoa is based on the Syrian and Lebanese tabouleh which has a higher ratio of parsley to grains. Traditionally made with bulgar wheat like this Turkish bulgar salad, kisir, I had some leftover quinoa from this quinoa halloumi salad, and so made the tabbouleh salad with that. It was so delicious and refreshing, I knew I had to share this recipe with you!
If you also have an abundance of parsley, this simple burrata salad with salsa verde is another delicious salad with parsley!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Parsley – I prefer flat leaf parsley but use curly parsley if you prefer.
- Quinoa – this gluten free grain-like seed is used instead of traditional bulgar wheat (which isn’t gluten free). I have used tri-colour quinoa here, which is a mix of red, black and white quinoa, however you can use whichever type you prefer.
- Mint – fresh mint adds a background freshness to the salad. Use any leftover mint to make these marinated courgettes or this Lebanese cabbage salad.
- Tomatoes – use firm tomatoes to make them easier to cut in to small pieces.
- Lemon – fresh lemon juice makes this salad! This recipe is sharp with lemon, so if you are not a fan of lemon then use less lemon juice.
- Allspice – this warming spice tastes like a mixture of cinnamon, cloves and nutmeg. If you have Middle Eastern 7 spice, use that instead.
How to make this quinoa tabouli recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Cook the quinoa – rinse the quinoa, then boil until the quinoa has absorbed all the water and is tender.
- Make the dressing – whisk the lemon juice with the olive oil, allspice and salt.
- Chop the parsley, mint tomatoes and onions – chop the herbs and vegetables as finely as possible.
- Combine – stir the cooled quinoa with the herbs, tomatoes, and the lemon dressing until combined.
FAQ
I recommend you chop the parsley by hand rather than using a food processor which can bruise the herb.
Yes, you should wash quinoa before cooking it. Quinoa is naturally coated in saponin, which can taste bitter.
Yes, this tabbouleh recipe will keep in the fridge, covered, for up to 2-3 days.
My recipe tips
- Make sure the quinoa is cold before adding the herbs. If the quinoa is still warm it can wilt the herbs and cause them to go brown.
- For fluffy quinoa: once the quinoa is cooked, take off the heat, cover with a lid and let stand for 10 minutes.
- Wash the herbs and dry them well before chopping.
Serving Ideas
This quinoa salad is delicious served alongside grilled chicken or salmon, hummus or chickpeas, and is also a great recipe for pot lucks, barbecues and get togethers.
Make ahead/storage
Store any leftovers in the fridge, covered, for up to 2-3 days.
Why not try…
You may also like these other easy salad recipes:
Quinoa Tabbouleh
Author: Robyn
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
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Ingredients
- ⅓ c quinoa
- ⅔ c water
- 4 firm tomatoes deseeded
- 3 bunches fresh parsley
- 20 fresh mint leaves
- 3 spring onions
Dressing
- 3 tablespoons extra virgin olive oil
- 2-3 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
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Ingredients
- ⅓ c quinoa
- ⅔ c water
- 4 firm tomatoes deseeded
- 3 bunches fresh parsley
- ¼ c 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
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Let me know your thoughts!