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This 15 minute quinoa tabbouleh has just 9 ingredients and makes for a versatile side dish that’s the perfect pairing with your favorite falafel, chickpea gyros or just some yummy hummus and pita bread!
What is tabbouleh?
Traditional tabbouleh is a vegetarian salad comprised of bulgur wheat and finely chopped onion, tomato and parsley. It’s typically seasoned with a mixture of olive oil and lemon juice.
My version includes quinoa instead of bulgur wheat and also adds cucumbers and garlic. I like to leave my tomatoes and cucumbers a bit larger also, but you are more than welcome to dice them for a more traditional style tabbouleh!
Why you’re going to love this tabbouleh:
- It’s so fresh and flavorful. Fresh herbs, garlic and a lemony dressing ensure that this salad is BURSTING with fresh flavor. Your taste buds will thank you for this one.
- It’s quick and easy to throw together. With just 15 minutes of prep time, this tabbouleh can be made at the last minute when you just remembered the neighbors were having a backyard barbecue tonight and you have NOTHING made.
- It goes with almost anything. Baked fish, pita bread, hummus and veggies – you name it, this quinoa tabbouleh is going to add a fresh flavor to any of your favorite meals or snacks!
How to make quinoa tabbouleh:
You’ll start by cooking your quinoa according to package directions. While the quinoa is cooking you’ll dice onion, mince garlic, slice cucumbers and tomatoes and chop parsley and mint.
After the quinoa has cooked, let it chill out in the fridge for a minute. Next add your chopped veggies and herbs along with fresh squeezed lemon juice, olive oil and salt and pepper to your quinoa. Toss to combine and coat everything evenly. Season to taste with salt and pepper and enjoy!
Can I make vegan tabbouleh ahead of time?
Yes – and please do! This salad only gets better with time. If you can make it at least 24 hours before you plan to eat it, that is ideal. However, even just a few hours of marinating in the fridge will help the flavors to become even stronger and more pronounced in this quinoa tabbouleh.
What to serve with quinoa tabbouleh:
- Easy Vegan Falafel
- Chickpea Gyros
- Greek Potato Wedges
- Greek Turkey Burgers
- Mediterranean Chicken Kebabs
Tips for making the best quinoa tabbouleh:
- If you can make it ahead of time, please do! The flavors of this quinoa tabbouleh salad only get better as they marinate in the fridge. If you can make it a full day in advance that is best, but even a few hours will make a big difference in the flavor!
- Feel free to use another grain besides quinoa! Bulgar, freekah, buckwheat, sorghum, teff or millet would work as well.
- Try mixing up the herbs! I like to keep parsley as a constant in this recipe, but I’ve tried replacing the mint with basil and oregano and both were delicious! Use whatever you’ve got on hand. Just make sure you keep the ratios the same so it’s a very herb forward salad!
Simple, healthy vegan tabbouleh is always a family favorite in my house! Pair with fresh hummus and pita bread and you’re dinner is done.
- 2/3 cup uncooked quinoa (yields about 2 cups cooked)
- 2 cups fresh chopped parsley
- 1/2 cup fresh chopped mint
- 1/2 small white onion, diced
- 3–4 cloves garlic
- 1.5 cups sliced mini cucumbers
- 1.5 cups halved grape tomatoes
- 1/4 cup olive oil
- juice of 1 lemon
- Kosher salt
- fresh cracked pepper
- Cook quinoa according to package directions, fluff with fork and season with salt and pepper. Transfer cooked quinoa to your serving bowl and place in the fridge to cool while you prepare the other ingredients.
- Add parsley, mint, onion, cucumber, tomato, olive oil, lemon juice and a large pinch of salt and pepper to the bowl.
- Toss tabbouleh until well combined.
- Season to taste with more salt and pepper.
If you can make it ahead of time, please do! The flavors of this quinoa tabbouleh salad only get better as they marinate in the fridge. If you can make it a full day in advance that is best, but even a few hours will make a big difference in the flavor!
Feel free to use another grain besides quinoa! Bulgar, freekah, buckwheat, sorghum, teff or millet would work as well.
Try mixing up the herbs! I like to keep parsley as a constant in this recipe, but I’ve tried replacing the mint with basil and oregano and both were delicious! Use whatever you’ve got on hand. Just make sure you keep the ratios the same so it’s a very herb forward salad!
- Category: Side Dish
- Method: Stove top
- Cuisine: Mediterranean
Keywords: Mediterranean salad, quinoa salad, tabouleh, tabbouli, tabouli
This post was originally published in December of 2017. It was updated in May of 2019 to include process shots and detailed instructions for making the best quinoa tabbouleh every single time!