Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 tsp salt, plus more to taste
- 2 cups flat-leaf parsley, finely chopped
- 1 cup fresh mint leaves, finely chopped
- 1 pint cherry tomatoes, quartered
- 1 English cucumber, diced
- 4 green onions, thinly sliced
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 garlic clove, minced
Instructions
- Cook the quinoa. Simmer the quinoa in salted water 14–15 minutes until the tails unfurl. Drain, then spread on a sheet pan to cool and dry — dry quinoa soaks up dressing best.
- Chop the herbs. Finely chop the parsley and mint. This is a herb salad with some quinoa in it, so be generous.
- Whisk the dressing. Whisk the olive oil, lemon juice, garlic, and 1/2 tsp salt.
- Combine. Toss the cooled quinoa with the herbs, tomatoes, cucumber, and green onions. Pour over the dressing and toss well.
- Rest and adjust. Rest 15 minutes so flavors meld. Taste and add more lemon, salt, or olive oil — tabbouleh should taste bright, not bland.
💡 Tabbouleh smarts
Cool and dry the quinoa completely before dressing — warm, wet quinoa turns the whole salad gummy. A sharp knife (not a food processor) keeps the herbs from bruising into a paste. It’s even better on day two, so this is a meal-prep all-star.
Common questions
Can I use bulgur instead?
Yes — classic tabbouleh uses fine bulgur. Soak 1 cup bulgur in hot water 20 minutes, drain well, and swap 1:1.
How long does it keep?
4–5 days refrigerated. The herbs stay surprisingly perky thanks to the lemon and olive oil.
Is it gluten-free?
With quinoa, yes — naturally gluten-free. (Traditional bulgur tabbouleh is not.)
What should I serve it with?
Grilled chicken, falafel, hummus and pita, or simply as a bright side to any Mediterranean main.
Save for later
Love this recipe?
Save it to your "Healthy Lunch Ideas" board so bright Mediterranean flavor is always one click away.
📌 Pin it for later