Recipe – Quinoa Tabbouleh Salad

Prep Time

10 minutes

Cooking Time



8 servings

Prep Notes

Cook quinoa ahead of time – Bring quinoa, 1/2 teaspoon salt, and 2 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender,about 15 minutes. Remove from heat and let stand, covered, for 15 (or more) minutes, until water is absorbed and quinoa is fluffy. Fluff with a fork. Let cool.


  • 2 cups quinoa, cooked
  • 1/2 teaspoon kosher salt plus more
  • 2 cups water
  • 1/4 c fresh lemon juice
  • 2 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large cucumber or 3 Persian cucumbers, cut into 1/4″ pieces (I do these unpeeled, but you can peel them if you like)
  • 1 pint cherry tomatoes, halved
  • 1 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 5 scallions, thinly sliced


  1. Whisk lemon juice and garlic in a small bowl. 
  2. Gradually whisk in olive oil.
  3. Season dressing to taste with salt and pepper.
  4. In a large bowl, mix in 1/4 cup of the dressing in with the prepared quinoa.
  5. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat.
  6. Season to taste with salt and pepper. 
  7. Drizzle remaining dressing over (if desired) and toss again.


  • This can be partially made 1 day ahead, up through step 9.
  • Cover the quinoa and remaining dressing separately; refrigerate.
  • The next day, add the vegetables and remaining dressing, if desired.
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