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Qunioa Tabbouleh | A Middle Eastern Salad updated with quinoa

Quinoa Tabbouleh Recipe

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Quinoa tabbouleh is classic Middle Eastern salad updated with the addition of superfood, quinoa. This Quinoa Tabbouleh recipe is sporting a lot of green, making it a healthy option for the St. Patrick’s Day dinner table.

white bowl of Qunioa Tabbouleh

Quinoa Tabbouleh

My palate has matured since I had my first sample of tabbouleh. I think I was in high school and my mom was experimenting. All I could taste was the parsley and I was not impressed. Since then, I have become a fan, and have cooked up the classic bulgur version numerous times.

I’m definitely a quinoa devotee because of it’s fluffy consistency, nutty flavor and protein content and decided to create a quinoa tabbouleh. I tend to focus on rich green or booze laden desserts like chocolate Guinness cake for St. Patrick’s Day. This tabbouleh recipe helps to keep things healthy.

overhead photo of a white bowl filled with tabbouleh, made with quinoa instead of bulgar

Tabbouleh without Bulgar

Move over bulgar wheat, the original tabbouleh grain. Quinoa is one of the super foods of the 21st century and a marvelous substitution. You can shake it up even more by adding crumbled feta cheese, diced bell pepper or even Kalamata olives. This recipe is just a starting point. Olives are a MUST for my next batch!Qunioa Tabbouleh - titled photo collage

Healthy Green Recipes for St. Patrick’s Day

Of course, you know I’ll  be baking up something sweet and green for the holiday, but it’s nice to balance out the desserts with some healthy dishes. 

Quinoa Tabbouleh Recipe

Quinoa Tabbouleh Recipe

An updated, classic Middle Eastern salad made with the super food, quinoa

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 4 servings


  • 1 cup quinoa, rinsed well
  • 1 1/4 cups chicken broth (may substitute vegetable broth or salted water)
  • 3-4 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper
  • 1 large English cucumber, cut into 1/4" pieces
  • 1 pint cherry tomatoes, halved or quartered
  • 2/3 cup chopped flat leaf (Italian) parsley
  • 1/4 cup chopped fresh mint
  • 2 scallions, thinly sliced


  1. Bring quinoa and chicken broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with ½ teaspoon salt and pepper.
  3. Place cooled quinoa in a large bowl and toss with ¼ cup dressing.
  4. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa and stir to combine. Drizzle with the remaining dressing. Check for seasoning. Add pepper and more salt if needed. Chill before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 212Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 445mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 4g


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