Quinoa Tabouleh

Tabouleh is a refreshing and delicious Middle Eastern salad!  It is traditionally made with bulgur wheat, so I substituted in good ol’ quinoa to make it gluten-free and it turned out great!

This is one of my favorite salads!  Serve it alone or along side some humus for a delicious appetizer or side dish!  Enjoy!


Quinoa Tabouleh

  • Servings: 4
  • Print


  • 1/2 c quinoa
  • 1 c water
  • 4 1/2 c parsley, lightly packed
  • 2 1/2 c sweet cherry tomatoes
  • 1 cucumber
  • juice of 1 lemon (3-4 tbsp)
  • 3 tsp garlic powder
  • 2 tsp onion powder
  • 3/4 tsp black pepper


1. Place quinoa and water in a pot and bring to a boil over high heat. Reduce heat and simmer until quinoa has absorbed all of the water (about 10-15 minutes). Allow to sit for five minutes and then fluff with a fork.
2. Chop the parsley, tomatoes, and cucumber.
3. Combine all ingredients in a plastic or glass container with a lid.  Stir to combine.  Allow to sit in the refrigerator for 4 hours (overnight is better) so flavors can fully combine before serving.

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