4.7 from 10 votes
Quinoa Tabbouleh
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr

This quinoa tabbouleh has all the familiar flavors of traditional tabbouleh, but with nutrient rich quinoa instead of bulgar.

Total Cost: $8.11 recipe / $1.01 serving
Servings: 8
  • 1 cup uncooked quinoa $1.36
  • 1 large tomato $2.39
  • 1 large cucumber $0.99
  • 1 bunch curly leaf parsley $0.99
  • 4 cloves garlic $0.32
  • 1 large lemon $0.69
  • 1/4 cup olive oil $1.32
  • 1 tsp salt $0.05
  1. Rinse the quinoa under cool running water. Place the rinsed quinoa in a pot with 1.75 cups of water. Put a lid on top, bring it to a boil, then reduce the heat to low and let simmer for 15 minutes. After 15 minutes, turn off the heat. Allow the quinoa to cool before making the salad or else the heat will wilt the parsley and vegetables. To cool it faster, spread it out on a baking sheet and place in the refrigerator for 30 minutes.
  2. While the quinoa is cooling, prepare the rest of the salad. Cut the tomato and cucumber into a small dice. Rinse the parsley well to remove sand and grit, then chop well. Add the cucumber, tomato, and parsley to a bowl.
  3. To make the dressing, squeeze the juice from the lemon into a bowl (about 1/4 cup). Mince the garlic and add to the lemon juice along with the olive oil and salt.
  4. Once the quinoa is cooled, combine it with the chopped vegetables and the lemon dressing. Stir well and then serve!