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Tabbouleh Tabbouli Tabouli, Oh My! Salad

I could probably (…OK definitely) eat tabbouli every single day.  This is the perfect salad for anytime of the year, for lunch or for dinner, served warm or chilled.  This recipe is super easy to prepare and makes a ton of tabbouli so there are always leftovers which get better the longer they sits in the fridge.

This is Brett’s infamous go-to party recipe – its perfect to bring as a side-dish to a potluck or to have at a BBQ.  It’s also oft requested, so we do end up making this a lot… for ourselves and for others!

For traditional tabbouli, the grain used is usually bulger wheat… but I’ve found that I like using white quinoa the best.  The texture is perfect, and its a fairly easy grain to find at the store.



For the Salad:

  • 3 large bunches of fresh parsley
  • 2 cups of diced fresh tomatoes
  • 1 green onion
  • 1 1/2 cup dry white quinoa
  • 1/4 cup of mint

For the Dressing:

  • 2 cloves garlic
  • 1/4 cup fresh lemon juice (Juice of 2 lemons)
  • 1/4 cup olive oil
  • Salt and Pepper
  • (Optional) 1 tsp Red Pepper Flakes


For the Quinoa

  1. You could always try my recipe for Perfect Quinoa in the Rice Cooker!
  2. If doing on the stovetop: Add quinoa to a medium saucepan, and wash/drain quinoa in the sink.  Add 3 cups of water to the pot (and a little splash of olive oil), and bring the quinoa to a boil.  Once boiling, cover the pot with a lid, and slowly simmer until quinoa absorbs all water… usually about 15 minutes.  Fluff with fork, and set aside. 

For the Salad

  1. Wash the parsley and mint, and pat dry.  Chop each bunch of parsley super finely, use both the leaves and stems.  Repeat with the mint, and add the greens to a large mixing bowl.
  2. Finely dice the tomatoes (usually 3 large, or 1 pint of cherry).  I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large roma or beefsteak tomatoes will work just fine anytime, especially in season!
  3. Slice green onion and add to the bowl along with the greens and tomatoes.

For the Dressing

  1. In a pint or quart sized mason jar: juice 2 large lemons, removing seeds.  Add equal part olive oil to the lemon juice.  Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing.  Add a lil salt, add a lil pepper, and shake the jar to combine.
  2. If you want to spice it up, add a few red pepper flakes to the dressing too!


Posted in Dinners, Dressing, Favorites, For Entertaining, Gluten Free, Holiday Recipes, Lunches, Make Ahead, Rice Cooker Recipes, Salads, Side Dishes


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