Healthy Quinoa Tabbouleh Recipe

This is a twist on a classic Middle Eastern Tabbouleh, Quinoa Tabbouleh. Using Quinoa instead of Bulgur will make this tabbouleh recipe packed with plant-based protein and boost the nutritional value!

Quinoa Tabbouleh:

It is an easy & healthy salad recipe that you can incorporate into your plant-based diet, or any diet in fact! It is simple to make, and only a few ingredients are needed:

Recipe Ingredients:

• Quinoa, a naturally gluten-free pseudocereal, offers many nutritional benefits. It is rich in fiber, B vitamins, and dietary minerals. Also high in protein, therefore it is good for those who follow a plant-based diet specifically.

• Parsley is the key ingredient in tabbouleh
• Tomatoes: It is preferred to use round tomatoes that are firmer.
• Red onion
• Green onion: optional, but I usually use the green part only or use the whole thing if you wish.
• Mint: Use fresh mint leaves, but if you don’t have them, you can use dry mint and make sure to use less than the amount mentioned in the recipe for fresh mint leaves.
• Pomegranate optional
• For making the dressing, all you need:
  • Fresh lemon juice
  • Olive oil.
  • Pomegranate molasses is a must-add ingredient to any tabbouleh recipe. If unfamiliar with it, it is a very common ingredient in Middle Eastern and Arabic cuisine. In Arabic, it is called “dibis al roman”. It is used widely as a condiment; it’s basically a pomegranate juice that is cooked to a very thick consistency. It is not as sweet as the word “molasses” indicates. It tastes sour and adds a great sourness to the lemon in this recipe. Highly recommended to use for making quinoa tabbouleh.
  • Salt and pepper: for seasoning.

Making Quinoa Tabbouleh:

• Prepping and cooking the quinoa: It is the only thing that requires cooking in this recipe. I’ve used white quinoa. The key to cooking the perfect quinoa is to rinse it first under cold water for a minute to remove the bitterness. Then cook it as per the package instructions. Mine was a 1:2 quinoa to water ratio. Let it boil first, then simmer with the lid closed for 20 minutes. Turn the heat off and keep the lid closed for 10 minutes. After 10 minutes, fluff it with a fork, and you will have a perfectly cooked quinoa. Set aside to cool.
• Prep the rest of the veggies: finely chop the parsley, red onion, mint leaves, tomatoes, and green onion.
• Mix the salad dressing ingredients and set aside.
• Once the quinoa is cooled to room temperature, transfer it to your salad bowl. Add all the chopped veggies. Add the salad dressing. Mix everything till well combined and serve!

Serving Suggestions:

• It is perfect as it is, served as a starter or a side dish.
• Add it to Romaine lettuce leaves, that is how I prefer to have my tabbouleh.

• Serve it with hummus, as a light lunch or dinner!

Storing Leftovers:

Quinoa tabbouleh is one of these salads that, once you add the dressing, has to be consumed immediately. Otherwise, it will just get soggy.

If you wish to prep it in advance. Simply store each component separately. Quinoa, Other veggies, and dressing. But chopped veggies won’t last more than 2 days in the fridge, so be aware of this.

Once ready to eat, just assemble the salad, drizzle the dressing, and enjoy.

Recommended Recipes:

More healthy plant salads:

• Autumn salad is a delicious salad with all your favorite fall flavors!
• Beetroot salad is a true celebration of beetroot!
• Eggplant salad, an authentic Iraqi salad.
• Zaatar salad, with aromatic fresh zaatar.
• Mediterranean quinoa salad is a tasty Mediterranean salad featuring quinoa and chickpeas, a must-try Vegan recipe by The Green Loot!
• Pesto Pasta Salad: the best summer salad!

If you make this recipe, I’d love a comment and to rate this recipe. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚