Quinoa Tabbouleh Recipe

5 from 2 votes

Quinoa Tabbouleh Recipe is a twist on traditional Mediterranean Tabbouleh that is made with bulgur wheat and tomatoes. The main ingredient in this recipe is parsley which has a very crisp, refreshing and cleansing taste to it.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Snack

Cuisine: Vegan, Vegetarian

Servings: servings

Calories: 300kcal

Author: Chef Cindy

Ingredients

2 cups cooked quinoa cooled
2 green onions
½ red pepper
4 cups fresh flat parsley approximately two bunches
3 tablespoons fresh lemon juice
⅓ cup extra virgin olive oil
½ teaspoon sea salt

Instructions

Follow the package directions to cook quinoa (*see notes below). Quinoa usually cooks in about 15 minutes. Set it aside when done to cool.
Cut the bottom half of the parsley stems. Place parsley in a salad spinner to clean. Remove the rest of the stems using a knife or plucking off the leaves individually. Chop the parsley using a sharp knife or a food processor. Chop (or pulse a few times) until the parsley leaves are finely chopped.
Prep the other ingredients: clean, trim, and thinly slice the green onions. Be sure to include some of the light green parts along with the white part (bulb). Clean the red pepper, slice it in half, and gently remove the white part (pith), and any of the seeds. Cut into thin strips and small dice the red pepper. Measure the remaining ingredients: lemon juice, olive oil, and sea salt.
Mix all the chopped ingredients together in a bowl. Stir in the lemon juice, olive oil, and sea salt. Add more sea salt, if desired, but keep in mind not to add too much if you will be serving the tabouleh with crackers.

Notes

Cook your quinoa in advance to save some time and so it can cool down before mixing. To cook quinoa: Add 1 cup of dry quinoa and 1 ¾ cups of water to a pot. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Remove the cover and use a fork to fluff it up. Measure out 2 cups of cooked quinoa and save the rest for another use.
Use fresh lemon. After the parsley, it's the next top ingredient in this dish. Fresh lemon juice is 100% better than the stuff in a bottle.Let it stand a bit before serving. While you can serve it right away, letting it sit gives it time for all the flavors to meld.
Have quinoa leftover? Use it to make black bean quinoa burgers!

Nutrition