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Quinoa Tabbouleh Salad

Amy Kritzer
This quinoa version of the classic tabbouleh salad has more protein than the original, but the same herby flavor!
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine Israeli
Servings 4


  • 2 cups water
  • ½ cup quinoa rinsed
  • 1 medium tomato seeded and diced
  • ½ medium cucumber peeled, seeded and diced
  • 1/3 cup diced red onion
  • 1 cup finely chopped parsley
  • ½ cup chopped fresh mint
  • 2 medium garlic cloves minced
  • 2 tablespoons cider vinegar
  • 1 ½ tablespoons canola oil
  • ½ teaspoon salt


  • Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer 10 minutes.
  • Meanwhile, combine the remaining ingredients in a medium bowl and set aside.
  • Drain quinoa in a fine mesh sieve and run under cold water until completely cooled. Shake off excess water. Stir quinoa into the tomato mixture.
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