quinoa tabbouleh

quinoa tabbouli 1312I’ve been meaning to share this recipe with you guys for a while now, but I’ve been selfish. Every time I make it, I gobble it up just as fast and next thing I know there is none left and not a single picture has been taken.

My efforts were also hindered by my refusal to measure things. You see, baking requires measuring, so it’s easy to share baking recipes. Tabbouleh though?  Everyone has their own preferences, and I prefer a much higher veggie to grain ratio than many others I know. If you prefer to bulk yours up with more grains, feel free!

I enjoyed my tabbouleh with pita and hummus, but it’s great with chips, as a filling for a sandwich, or even on its own.

quinoa tabbouli 4354

quinoa tabbouleh

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 to 6 servings


    For quinoa
  • 1/2 c quinoa
  • 1/2 c water
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • For tabbouleh
  • 1 large or 2 small tomatoes, finely chopped
  • 3 Tablespoons olive oil, divided
  • 1 Tablespoon lemon juice
  • 2 green onions, thinly sliced
  • 1/2 seedless cucumber, finely diced
  • 4 cups parsley, loosely packed
  • Salt & Pepper, to taste


    Cook quinoa
  1. Heat 1 Tablespoon olive oil in a saucepan. Add quinoa and cook, stirring, until gently toasted. Add water (I use a 1:1 ratio of quinoa to water) and heat to a boil. Cook according to time stated on package directions. Fluff with a fork and set aside to cool.
  2. Make the tabbouleh
  3. Chop tomatoes and cucumber to desired size and slice green onions; set aside
  4. In a food processor, pulse parsley leafs until finely-chopped but stop before it reaches a paste. Add a drizzle of olive oil and lemon juice and pulse a couple seconds more to distribute.
  5. Transfer parsley to a large bowl, add tomato, cucumber, and green onions. Toss to combine.
  6. Add desired amount of quinoa, distributing evenly throughout.
  7. Salt and pepper to taste, refrigerate 30 minutes to allow flavors to mingle. Taste again and adjust seasoning as necessary.


You can adjust the rations of vegetables/herbs/quinoa to your liking. I usually don't use all of the quinoa but if you want to give yours more bulk, feel free!


quinoa tabbouleh - wee-eats.com


5 thoughts on “quinoa tabbouleh

  1. I’m with you – writing down a recipe for savory, when you’re improvising with amounts and just throwing things in, isn’t easy and you don’t want to come off more ‘scientific’ than you intend. This quinoa tabbouleh looks really sensational…I would need about 4x the serving you’ve plated. 🙂

  2. i. love. tabbouleh. it’s so fresh, right! and i also prefer a higher ratio of veg/herbs to grains than most: the grain-heavy sort always makes me feel like i’m missing out somehow on the good stuff. I really did grab the (very few: parsley and cucumber) things i needed from the store yesterday, and my quinoa is on the stove as we speak.

  3. I would say the worst part of being a food blogger is having to actually pay attention to how much you’re adding to a recipe instead of just being allowed to make something and add things to taste. So frustrating and definitely part of why I don’t post as much…also the eating before you take pics thing. Oops. This sounds deeeelicious.

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