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The finished quinoa tabbouleh in a large glass bowl.
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Quinoa Tabbouleh

Quinoa tabbouleh is the perfect summer side! Serve with kibbeh, shish kabobs, or any grilled meat.
Prep Time30 mins
Total Time30 mins
Course: Side
Cuisine: Lebanese
Keyword: Mediterranean, pack for lunch, quinoa recipes, salads, summer
Servings: 6 servings
Calories: 238.7kcal

Ingredients

  • 1/2 cup uncooked quinoa
  • 3 bunches of flat-leaf Italian parsley (OR curly parsley)
  • 1 roma tomato, finely diced
  • 4 scallion stalks, thinly sliced
  • 1/2-1 cup olive oil
  • juice of 2-2.5 lemons
  • 1 teaspoon ground black pepper
  • 1-1.5 tablespoons iodized salt

Instructions

  • Heat a saute pan over medium heat for a few minutes (3-5). Once the pan is hot, add quinoa. Once the quinoa starts to pop, cook for an additional 3-4 minutes, or until they turn golden brown. When it's done cooking, transfer to a sieve. Let the quinoa cool for a few minutes, before rinsing it under water. Turn the water on slowly, as the quinoa is VERY hot, and it will produce steam. Once the quinoa stops steaming, use a mixing spoon to kind of slosh it around in the sieve under the running water. When you are done washing, return the quinoa to the saute pan and cook according to the package directions.
  • Use a fork to remove parsley leaves from the stems. Click here to see how to remove flat-leaf Italian parsley with a fork. Note: I am not sure how well this would work for curly parsley because the leaf shape is different. You might have to remove the leaves by hand. After removing all of the leaves from the stems, put the leaves in a salad spinner, rinse them under water to remove any dirt or debris, and then spin them down to dry.
  • Using a long knife (e.g., 8" chef's knife), roughly chop the parsley. Put chopped parsley in a large bowl and set aside.
  • To the bowl with the parsley, add 2 cups cooked quinoa, diced tomato, sliced scallions, iodized salt, ground black pepper, olive oil, and lemon juice. Toss to coat. You should have enough liquids, so that there is a little bit in the bottom of the bowl. Always start with the least amount of lemon juice, olive oil and iodized salt. Adjust to your taste.
  • Store in an airtight container in the refrigerator for up to 3 days. Storing it in the refrigerator might dry it out a little bit, so add a little bit of lemon juice and olive oil before serving. Enjoy!

Notes

Replacing quinoa with bulgur: The bulgur used in traditional taboulleh is the #1 grade, or the fine grade. To prepare the bulgur, simply soak 2 cups of bulgur in 2 cups of hot water for 10-12 minutes, or until it softens. If the bulgur absorbs all of the water before the time is up, add a little bit more hot water. You want the bulgur to be covered with water for the entire soaking time. If there is any excess water, you can squeeze it out of the bulgur with your hands. Then add it into the salad like you would do with the quinoa, in step 4.

Nutrition

Serving: 1cup | Calories: 238.7kcal | Carbohydrates: 14.3g | Protein: 3.6g | Fat: 19.9g | Saturated Fat: 2.8g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 13.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1204.8mg | Potassium: 381.7mg | Fiber: 2.9g | Sugar: 2g | Vitamin A: 2160.7IU | Vitamin C: 93.4mg | Calcium: 66.4mg | Iron: 3.4mg