Go Back
+ servings
Quinoa Tabbouleh - a simple, Mediterranean-inspired salad that's made with just 7 ingredients! by @healthynibs
No ratings yet
Servings: 6 Servings
Author: Lisa Lin

Quinoa Tabbouleh Salad

Prep Time10 mins


  • 1/3 cup (45g) chopped red onion
  • juice of 1 lemon
  • 4 cups (550g) cooked quinoa*
  • 2/3 cup (20g) chopped fresh parsley
  • 1/2 cup (15g) chopped fresh mint
  • 1 1/2 cups (220g) grape or cherry tomatoes, halved
  • 2 Persian cucumbers, diced (can sub with 1/2 English cucumber)
  • 2 tablespoons olive oil
  • salt and pepper to taste

Optional Seasonings

  • 1/2 teaspoon granulated garlic
  • 1/2 to 1 teaspoon paprika
  • pinch of sumac


  • Add chopped red onions and lemon juice in a small bowl while you prep the rest of the ingredients. This helps take out some of the raw bite from the red onions.
  • In a large bowl, mix quinoa, parsley, mint, tomatoes, cucumbers, olive oil, red onions and lemon juice together. Add salt and pepper to taste. I like adding a bit of granulated garlic, paprika, and sumac to my tabbouleh, but feel free to add whatever seasonings you enjoy.
  • Refrigerate leftovers for up to 2 to 3 days.


NUTRITION INFORMATION: Yields 6 servings. Amount per serving: Calories: 207, Total Fat 7.1g, Saturated Fat: 1g, Sodium: 18mg, Cholesterol: 0mg, Total Carbohydrate: 31g, Dietary Fiber: 5g, Sugar: 3g, Protein 7g
*1 cup uncooked quinoa yields about 3 to 4 cups cooked quinoa.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!