Quinoa Tabbouleh with Lemon and Fresh Herbs

Quinoa Tabbouleh from A Thousand Crumbs (3 of 5)

Happy Wednesday friends!  It has certainly been an adjustment being at work after being gone for a week for the 4th of July holiday.  But, I am so happy to be back in a good routine and rhythm!  I’ve been cooking up a storm and can’t wait to share all of the great recipes with you!  Speaking of yummy food…let’s talk quinoa tabbouleh!  It has to be one of my favorite Mediterranean side dishes, especially when I use my white bean hummus as “glue” to scoop it up on warm piece of pita!

Traditional tabbouleh uses bulgur wheat, but swapping that for quinoa makes this one powerful side dish!  This recipe is gluten free, packed with vitamins and minerals, full of protein, and detoxifying to boot!  Plus, it is chalk full of fresh herbs, a touch of lemon, and juicy tomatoes which means it is also one of the tastiest and healthiest sides, too!

Serve it along side your favorite grilled meat, or us it as a topping for your next salad.  It also makes a great addition to any Mediterranean plate!

Quinoa Tabbouleh with Lemon and Fresh Herbs

Print Recipe
Serves: 6 Cooking Time: 35 Minutes


  • 1 cup dry quinoa, rinsed very well and drained
  • 1 1/2 cups water
  • 3/4 cup chopped fresh Italian flat leaf parsley
  • 5 green onions, thinly sliced, white and light green parts only
  • 1 1/2 cups cherry tomatoes, cut in half
  • 3 Tbsp finely chopped fresh mint leaves
  • 1 Tbsp lemon zest
  • 1 lemon, juiced, about 1/4 cup
  • 1 large clove of garlic, crushed
  • 2-3 Tbsp olive oil
  • pinch of cayenne pepper (optional)
  • salt and pepper to taste



Combine quinoa and water in a medium saucepan, bring it to a boil, reduce heat, and then cover and cook on low for 20 minutes or until all water is absorbed and quinoa is fluffy. Transfer to a small bowl to cool.


Combine parsley, green onion, tomatoes, and mint in a medium bowl. Stir in cooled quinoa.


To make the dressing, whisk together the lemon juice, lemon zest, garlic, and olive oil. Season with cayenne pepper, salt and pepper to taste. Pour dressing over quinoa and toss well.


Serve immediately, or refrigerate for a few hours and serve chilled.


Quinoa needs to be rinsed very well in order to remove any bitterness from the grain. Do not skip rinsing the dry quinoa before cooking it or it will ruin the flavor of the dish.

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