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Quinoa Tabbouleh | Quinoa Tabbouleh Salad

Looking for healthy option this weekend? Then this rainbow crunchy vegetable + quinoa salad is the perfect things to make. It’s healthy, filling, flavorful, fresh and really tasty. This recipe is inspired from traditional tabbouleh using quinoa instead of bulgur wheat!  

Quinoa Tabbouleh Salad

What is tabbouleh?


Tabbouleh is a Middle Eastern salad that’s made with fresh parsley, bulgur wheat, tomatoes, cucumbers, and seasoned with lemon juice and olive oil. Sometimes spelled tabbouleh or tabbouli, it’s a staple in Greek, Lebanese and Syrian cuisine.  The fresh brightness of the lemon and parsley are the perfect contrast to more savory and heavy flavors.

Vegan Quinoa Salad

Ingredients in quinoa tabbouleh

Using quinoa makes this into a gluten-free salad: and you also get all the nutritional benefits of quinoa. The quinoa cooking process takes just a little longer! But it’s 100% worth the time. 

Quinoa
Coriander (that’s right: see below!) [ You can use a combination mint and parsley leaves, I don't have both I use coriander for freshness]
Red Onions [alternate with green onion]
Fresh Quinoa Salad
Tomatoes
Cucumber [alternate with English cucumber]
Beetroot
Garlic cloves
Lemon juice
Olive oil
Salt and black pepper

Make the quinoa in advance if you have time, I don't I have cooked at the same time. Cook the quinoa and side by side chopped the vegetable and made the salad dressing.  

Once its is warm, layered the Quinoa on a wide plate and pop into the fridge for few minutes. But you can cook it while you chop the veggies: but the easiest way to do it is cooking it in advance! 
Quinoa Tabbouleh Salad

Storage life of Salad

Once you’ve mixed up a batch of this quinoa tabbouleh, you can use it as a healthy side dish for lunch and dinner recipes throughout the week! It stores in fridge for about 2 to 3 days, and holds up pretty well.
Easy Quinoa Tabbouleh Salad


Category: Side Dish / Salad
Cuisine: Middle Eastern inspired
Prep Time: 10 minutes
Cook Time: 20 minutes  
Servings : 3 to 4 people
Diet: Vegan/Gluten Free
Author : Jolly Makkar

Ingredients :

Quinoa -1/2 cup
Water - 1 cup

Veggies(ur choice)

Small tomato (finely diced) - 1 no 
Cucumber (seeded and finely diced) - 1/2 
Shredded beetroot - 1/4 cup
Finely chopped red onion - 2 tablespoon (optional)

Herbs & Spices

Fresh coriander leaves (chopped) - 1/2 cup (alternate with mint leaves)
Salt -1/2 teaspoon 
Fresh grounded black pepper to taste
Basil flakes - a pinch (optional)
Extra virgin olive oil - 2 tbsp
Garlic cloves- 2 no (crushed & chopped)

Preparation Method :

1. Washing the Quinoa : wash the quinoa under running water, till it looks clean. The wash lastly with drinking water and the cook it.

2. Make the quinoa: Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 1 cups water and with a pinch of salt. Bring to a boil, then reduce the heat to low. 

3. Cover the pot and simmer where the water is just bubbling for about 10 to 12 minutes, or as per the instruction mentioned on quinoa packet or until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. 

4. Cool the quinoa to room temperature: To do this quickly, Once its is warm, layered the Quinoa on a wide plate and pop into the fridge for few minutes. Or, you can make the quinoa in advance and let it sit at room temp or refrigerate until serving.

5. Chop the vegetables: Chop the cucumber and tomato. Thinly slice the red onions. Thinly shredded the beetroot(you can use end number of veggies in it, I have taken those which I generally enjoyed into my salads or available into my pantry)

6. Add the dressing: Crushed and chopped garlic(you can use garlic oil), Juice the lemon, a pinch of basil and whisk it together with the olive oil. Sieve it later, my husband don't like raw garlic so I sieved it before adding into it.

7. In a large bowl, toss the quinoa and vegetables with the dressing, salt and pepper. Taste and adjust flavors as necessary. Serve immediately or refrigerate for 2 to 3 days.
Easy Quinoa Tabbouleh

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "Q" so I choose my key ingredients QUINOA  and make this easy and Refreshing Quinoa Tabbouleh Salad 
Additional Notes**

1. Generally storage life of quinoa salad is 3 to 4 days but I have used red onions, so it work good in fridge for 2 days because onion release water. You can opt out the onions also, I have added for the crunch.

2. You can use any veggies of your choice, bell peppers, boiled chickpeas, boiled corn, red beans, anything which you love in your salads.

3. This is naturally Vegan salad and also a nut free, soy free, and low sugar salad.

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Healthy Quinoa Tabbouleh Salad
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3 comments

  1. This is a refreshing salad recipe or a healthy side dish for the whole family. You don't miss carbs with recipes like these.

    ReplyDelete
  2. Such beautiful images, just want me to ask for that forkful. Each grain of quinoa looks so perfect in this recipe.

    ReplyDelete