Quinoa Tabbouleh


Quinoa Tabbouleh

The superfood, gluten-free quinoa with its nutty flavor blends perfectly with the taste of mint, cilantro, and cucumber. Tang it up with lemon juice + cherry tomatoes and you’ll have a delicious salad in no time.

Quinoa Tabbouleh

This salad is full of proteins (thanks to Quinoa) and is really filling. It means you can prepare it as a standalone lunch or dinner.

I use an Instant Pot to cook the quinoa – makes cooking much faster. 🙂

Quinoa Tabbouleh

Delicious vegan quinoa tabbouleh recipe.

Course Salad
Cuisine Middle Eastern
Keyword quinoa, tabbouleh, vegan tabbouleh
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Calories 466 kcal
Author Veganbell


  • 1/4 cup extra virgin olive oil
  • Salt
  • Pepper
  • 1 tablespoon lemon juice
  • 1 garlic clove minced
  • 1 cup quinoa cooked
  • 1/2 cup freshly minced mint 
  • 1/2 cup freshly minced cilantro
  • 1/4 cup chopped green onion
  • 6-8 cherry tomatoes halved


  1. To prepare the dressing, add the olive oil, salt, pepper, lemon juice, and minced garlic in a small bowl and mix well. Set aside.
  2. In a large bowl, add the cooked quinoa, mint, cilantro, green onion and cherry tomatoes. Mix well and add the dressing. Combine well and serve.

Recipe Video

Nutrition Facts
Quinoa Tabbouleh
Amount Per Serving (1 cup)
Calories 466 Calories from Fat 241
% Daily Value*
Fat 26.8g41%
Sodium 654mg28%
Carbohydrates 48.6g16%
Fiber 6.7g28%
Sugar 1.9g2%
Protein 18.2g36%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoyed this Quinoa Tabbouleh, I’m sure you’ll like this Easy Vegan Chow Mein recipe I published earlier.

If you enjoy my blog, my Instagram might interest you.

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