Quinoa Tabouli Recipe

Quinoa Tabouli Recipe

How To Make Quinoa Tabouli

Quinoa tabouli is a perfect potluck dish for summer picnics. It’s loaded with fresh veggies and herbs tossed in white wine vinegar to brighten the flavors.

Preparation: 25 minutes
Total: 25 minutes



  • 1cupblack or red quinoarinsed
  • 2cupswater
  • 2cupsCherry tomatoessliced into thin rounds
  • 1red pepperchopped
  • 1cucumberseeded and finely diced
  • 1bunchcurly parsleychopped
  • 10mint leavesfinely chopped
  • 1small red oniondiced
  • 3garlic clovesminced
  • 2lemonsjuice
  • ¼cupolive oilmore to taste
  • ½tspdried oregano
  • Salt and pepperto taste
  • splash of white wine vinegaror red wine vinegar (optional)


  1. Rinse one cup of quinoa in a mesh colander under running water. That washes away the bitter saponins on the surface.

  2. Dump the rinsed quinoa into a medium-sized pan on the stove. Add two cups of water and bring the mixture to a boil.

  3. Cover and simmer for 15 to 20 minutes, until the water is absorbed. Once it’s done, remove from heat and fluff the quinoa with a fork.

  4. Let the quinoa cool, then toss in the rest of your ingredients.

  5. Add more olive oil, salt or pepper, and/or vinegar to taste.

  6. Cover and let the salad chill in the refrigerator for a few hours or overnight, if possible, to let the flavors blend together.


  • Calories: 229.42kcal
  • Fat: 11.14g
  • Saturated Fat: 1.52g
  • Monounsaturated Fat: 7.09g
  • Polyunsaturated Fat: 2.00g
  • Carbohydrates: 28.15g
  • Fiber: 4.73g
  • Sugar: 4.30g
  • Protein: 5.88g
  • Sodium: 705.57mg
  • Calcium: 62.43mg
  • Potassium: 533.28mg
  • Iron: 2.67mg
  • Vitamin A: 101.55µg
  • Vitamin C: 59.64mg
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