Quinoa Tabbouleh Recipe #SundaySupper

I tend to focus on rich green or Bailey’s laden desserts for St. Patrick’s Day. This Quinoa Tabbouleh is sporting a lot of green and a healthy option for the holiday!
Qunioa Tabbouleh | A Middle Eastern Salad updated with quinoa

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.

Qunioa Tabbouleh | A Middle Eastern Salad updated with quinoa

Ditch the 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 | A Middle Eastern Salad updated with quinoa

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. That’s the focus of the Sunday Supper crew this week!

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Quinoa Tabbouleh Recipe

Serves 4 servings     adjust servings

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

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


  • 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 Facts
Serving Size
Amount Per ServingAs Served
Calories 343kcal Calories from fat 157
% Daily Value
Total Fat 17g26%
Saturated Fat 2g10%
Cholesterol 2mg1%
Sodium 123mg5%
Carbohydrate 39g13%
Dietary Fiber 5g20%
Sugars 5g
Protein 10g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g
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Leave review!


  1. A perfect dish to welcome the spring!

  2. I love quinoa! It has such nutty, delicious flavor. Having never had the “original” tabbouleh, I think I would prefer this one,anyway. So light and healthy.

  3. Being Curt just became diabetic I have been looking for many alternatives for healthier foods that don’t turn into carbs! I think we just hit the jackpot!

  4. I love tabbouleh (in fact I have a recipe sitting to post soon myself!) – yours looks so pretty!

  5. I am a quinoa junkie and love jazzing it up with fresh herbs, vegetables, and even fruits. This looks so elegant and would be great for company.

  6. Forget about St. Patty’s Day – I am going to enjoy this recipe all summer long!

  7. I could eat this for lunch everyday!

  8. I’ve made tabouli with cauliflower but never thought about quinoa….genius! Bulgar wheat is hard on my stomach so I love alternatives. Great post!

  9. I haven’t had Tabbouleh in a long time. I will have to try this recipe, looks so good.

  10. So bright! I love the abundance of herbs.

  11. Love your Greek take on quinoa…You’re right. It is a consistent performer and serves as a nice jumping point for most any culture’s favorite seasonings =)

  12. Gosh, I’m in love with your quinoa, dear! xoxo

  13. I actually prefer quinoa in tabbouleh! Great green dish, Liz!

  14. I love tabbouleh, this is my dream lunch!

  15. Love the switch to quinoa. I have always like tabbouleh and I can’t wait to try this version!

  16. So fresh and healthy! I love tabbouleh!

  17. Yum!! Gosh, forgot about St. Patrick’s day!

  18. Great idea swapping out the bulgar wheat for quinoa. Love tabbouleh.

  19. So much healthier than our traditional rice and potatoes sides dishes. My youngest son would flip for this one also.


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