Tabbouleh with Quinoa

Tabbouleh with Quinoa is loaded with Mediterranean flavor – olive oil, fresh lemon juice, mint, parsley and makes the perfect side dish.

Tabbouleh with Quinoa
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  • 6 cups cooked quinoa
  • 1/3 cup red onion, minced
  • 2 cups cucumber, diced
  • 2 cup tomatoes, diced
  • 1/2 cup fresh mint, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • 1/3 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 24 garlic cloves, minced
  • sea salt and fresh ground pepper, to taste


  1. In a large mixing bowl, add the chopped red onion, cucumber, tomatoes, fresh mint and parsley. Fold to combine without squishing the tomatoes!
  2. To the vegetables, fold in the 6 cups of quinoa. Set aside.
  3. In a small batter bowl, add the olive oil first. As you pour in the lemon juice, whisk the oil so they combine smoothly. Then, add the garlic and sea salt and pepper, to taste.
  4. Drizzle the olive oil mixture onto the quinoa and vegetable mixture, Folding carefully with a large spoon or spatula.
  5. Serve room temperature or cold.

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Keeps in the fridge for about 3 days. Some of the olive oil dressing may separate from the quinoa from sitting. Using a large spoon, fold the tabbouleh back together before serving.

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