Quinoa Tabbouleh Recipe
Quinoa tabbouleh is a classic Middle Eastern salad updated with the addition of the tasty superfood, quinoa. This Tabbouleh Recipe is sporting a lot of green, making it a healthy option for the St. Patrick’s Day dinner table.
This Quinoa Salad Recipe offers a plant-based source of protein, plus the healthy additions of fresh tomatoes, lemon juice, and olive oil. Plus, it’s delicious!!!!
Why You Should Make 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, but this quinoa recipe is definitely my favorite.
I’m definitely a quinoa devotee because of its fluffy consistency, nutty flavor, and protein content, and I love this quinoa tabbouleh. I tend to focus on rich green or booze-laden desserts like chocolate Guinness cake for St. Patrick’s Day. This “green” tabbouleh recipe helps to keep things healthy.
What is Quinoa?
Move over bulgar wheat, the original tabbouleh grain. Quinoa is one of the superfoods of the 21st century and a marvelous substitution. Known as the Mother Grain by the ancient Incas, it has more protein than any other grain. It is a complete protein since quinoa contains all eight essential amino acids. Lower in carbohydrates than other grains, it also is higher in unsaturated fats.
It cooks like rice, expanding to 4 times its original size, has a bland taste similar to couscous. It can be used as a rice substitute in dishes like soup, salad, entrees, and more.
An Adaptable Quinoa Salad
You can shake up this quinoa salad even more by adding crumbled feta cheese, diced bell pepper, or even Kalamata olives. This recipe is just a starting point. Add Greek or Italian ingredients to put your own twist on this recipe. Olives are a MUST for my next batch!
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.
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
- Quinoa Tabbouleh by That Skinny Chick Can Bake
- Zucchini Carpaccio Salad by The Bitter Side of Sweet
- Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
- Roasted Brussels Sprouts by Books n’ Cooks
- Soy Glazed Sugar Snap Peas by Food Lust People Love
Quinoa Tabbouleh Recipe
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
- 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.
- 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.
- Place cooled quinoa in a large bowl and toss with ¼ cup dressing.
- 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.
Amount Per Serving: Calories: 212Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 445mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 4g
21 Comments on “Quinoa Tabbouleh Recipe”
This was so good with our roasted chicken last night. Absolutely loved it.
So much healthier than our traditional rice and potatoes sides dishes. My youngest son would flip for this one also.
Great idea swapping out the bulgar wheat for quinoa. Love tabbouleh.
Yum!! Gosh, forgot about St. Patrick’s day!
So fresh and healthy! I love tabbouleh!
Love the switch to quinoa. I have always like tabbouleh and I can’t wait to try this version!
I love tabbouleh, this is my dream lunch!
I actually prefer quinoa in tabbouleh! Great green dish, Liz!
Gosh, I’m in love with your quinoa, dear! xoxo
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 =)
So bright! I love the abundance of herbs.
I haven’t had Tabbouleh in a long time. I will have to try this recipe, looks so good.
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!
I could eat this for lunch everyday!
Forget about St. Patty’s Day – I am going to enjoy this recipe all summer long!
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.
I love tabbouleh (in fact I have a recipe sitting to post soon myself!) – yours looks so pretty!
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!
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.
A perfect dish to welcome the spring!