Why You’ll Love This Recipe

You’ll love how fast it comes together — the quinoa cooks in about 15 minutes and then everything is tossed.
The intense herb‑flavour from parsley and mint makes it bright and refreshing.
It’s naturally gluten‑free (thanks to quinoa) yet maintains the distinctive taste profile of traditional tabbouleh.
It works beautifully as a side to grilled meats or falafel, or as a standalone light lunch or picnic salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dried quinoa, rinsed
Water
Cucumber, diced
Tomato, diced
Fine sea salt, divided
Curly parsley (several large bunches)
Fresh mint, chopped (optional but recommended)
Green onion, thinly sliced
Extra‑virgin olive oil
Fresh lemon juice
Garlic, pressed or minced
Optional additions: chickpeas (drained & rinsed) and/or crumbled feta cheese

Directions

Rinse the quinoa under running water using a fine‑mesh colander. Drain well. Combine the rinsed quinoa with water in a saucepan. Bring to a boil over medium‑high heat, then reduce heat to maintain a gentle simmer. Cook until the quinoa has absorbed all the water (about 13–17 minutes).
Remove from heat, cover the pot and let the quinoa steam for about 5 minutes. Then fluff with a fork and allow to cool.
Meanwhile, combine the diced cucumber and tomato in a medium bowl with half the salt (about ½ teaspoon). Stir and let the mixture sit for at least 10 minutes, so excess moisture drains off. Then strain off the accumulated juice and discard it.
Chop the parsley (and the mint if using). The recipe suggests using a food processor for ease when dealing with large volumes of parsley. Transfer chopped herbs to a large serving bowl.
Add the cooled quinoa, chopped mint, green onion, and the drained cucumber and tomato mixture to the bowl with parsley.
In a small bowl, whisk together the olive oil, lemon juice (about 3–4 tablespoons), remaining salt, and minced garlic.
Pour the dressing into the salad bowl and stir to combine thoroughly. If you’re using chickpeas or feta, add them now. Taste and adjust seasoning—add more lemon juice or salt if needed.
Let the salad rest for about 15 minutes (or chill) before serving to allow the flavors to meld.

Servings and timing

Yields about 6 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Make it vegan/dairy‑free: Omit the feta.
Add legumes for heft: Stir in a can of drained chickpeas for extra protein.
Change up herbs: Adjust the ratio of mint to parsley or substitute part of the parsley with cilantro.
Add extra veggies: Try bell peppers, shaved carrots, zucchini, or toasted nuts/seeds.
Swap grain: Use bulgur wheat if gluten isn’t a concern and you prefer a traditional version.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Best enjoyed within the first 2 days for maximum freshness and texture.
No reheating needed—serve chilled or at room temperature.
If the quinoa absorbs too much dressing, revive it with a little olive oil and lemon juice before serving.

FAQs

1. What kind of quinoa should I use?

Any type—white, red, or tricolour quinoa works well. Just make sure to rinse it thoroughly to remove bitterness.

2. Can I make this salad ahead of time?

Yes. You can cook the quinoa and chop the herbs a day ahead. Dress the salad just before serving for best texture.

3. Is this recipe gluten‑free?

Yes. Replacing bulgur with quinoa makes it naturally gluten‑free when using gluten‑free ingredients.

4. How finely should I chop the herbs and veggies?

Very finely. Traditional tabbouleh is almost fluffy in texture, so small, uniform pieces are ideal.

5. Why salt the cucumber and tomato and drain the juice?

This prevents the salad from becoming watery and concentrates the flavours.

6. Can I omit the mint?

Yes, though mint adds freshness. You can use basil or more parsley as a substitute if desired.

7. Can this be served warm?

It’s best served at room temperature or chilled. The herbs and veggies hold up better when not warm.

8. What can I serve this salad with?

It pairs well with grilled meats, falafel, hummus, pita, or as part of a mezze spread.

9. How can I make it more of a main course?

Add chickpeas, beans, or grilled cheese like halloumi. You can also bulk it up with roasted vegetables.

10. Will the salad taste better after resting?

Yes. Letting it sit for 10–15 minutes allows the flavors to blend and the salad to reach its peak taste.

Conclusion

This quinoa tabbouleh is a refreshing and nourishing twist on a beloved Mediterranean dish. It’s quick to make, packed with fresh herbs and vegetables, and easy to adapt to your preferences or dietary needs. Whether you’re serving it as a side or a light main, this salad offers a bright, zesty flavor that holds up beautifully over a few days—perfect for meal prep, gatherings, or everyday eating.