Tabouli Salad with Quinoa Recipe (Vegetarian, Vegan)

This Tabouli Salad with Quinoa is a bright and fresh herb salad recipe where parsley is the main ingredient – vegetarian, and vegan. This is our go-to salad for entertaining guests, and is always on the menu for summer BBQs and potlucks.

This recipe uses quinoa in place of bulgur wheat, for a modern version of this traditional Lebanese salad. Serve this quinoa tabouli with tofu shawarma, yellow rice in the rice cooker, or chickpea wraps for a whole meal!

I could probably  eat tabouli salad 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 tabbouleh so there are always leftovers which get better the longer they sit in the fridge.

Tabouli is a traditional Lebanese salad, also spelled tabbouleh, tabbouli, taboule, and thaboule. It’s traditionally made with bulgur wheat, however I wanted to make this version by using white quinoa instead.

This Quinoa Tabouli Salad Recipe Is:

• Bright
• Fresh
• Lemony
• Savory
• Delicious Anytime of Year
• The Best Cookout Salad Recipe
• Vegetarian, Vegan, and SO Good!

What’s In This Tabouli with Quinoa Salad?

See the recipe card below for full ingredient amounts and recipe instructions!

• Fresh Parsley
• Tomatoes
• Onion
• White Quinoa: I used this fantastic white quinoa, but you can use red or multicolored. You can cook quinoa on the stove top, in the Instant Pot (my preferred method), in the rice cooker.   This quinoa is a fantastic addition to salads, soups, or wraps.
• Mint
• Garlic
• Extra virgin olive oil
• Black Pepper & Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen.
• Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.

How Do I Make Tabouli with Quinoa?

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.  Finely chop (or use a food processor!) each bunch of parsley, 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.

More Recipes With Parsley You’ll Love!

Parsley Noodle Soup Recipe (Vegetarian, Vegan Option)

Tropical Parsley Smoothie Recipe (Vegan)

Avocado Parsley Pesto (Vegan, Paleo, Keto, Whole30, Low Sodium)

Cucumber and Herb Salad Recipe (Vegetarian, Vegan)

5 Minute Easy Chimichurri (Vegan, Paleo, Whole30)

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Tabouli Salad with Quinoa

Kelly Jensen

This Tabouli Salad with Quinoa is a bright and fresh herb salad recipe where parsley is the main ingredient – vegetarian, and vegan. This is out go-to salad for entertaining guests, and is always on the menu for summer BBQs and potlucks.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine American, Middle Eastern

Servings 8 servings

Calories 252 kcal

Equipment

• Mixing Bowl

Ingredients

  

1x2x3x

For the Salad:

• 3 large bunches fresh parsley
• 2 cups Diced Tomatoes
• 1 green onions
• 1 1/2 cup quinoa uncooked
• 1/4 cup mint

For the Dressing:

• 2 cloves garlic
• 1/4 cup lemon juice Juice of 2 lemons
• 1/2 cup olive oil
• Sea Salt and Black Pepper
• 1 tsp Crushed Red Pepper Flakes

Cook ModePrevent your screen from going dark

Instructions

 

For the Quinoa

• You could always try my recipe for Perfect Quinoa in the Rice Cooker!
• 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

• Wash the parsley and mint, and pat dry.  Finely chop (or use a food processor!) each bunch of parsley, use both the leaves and stems.  Repeat with the mint, and add the greens to a large mixing bowl.
• 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!
• Slice green onion and add to the bowl along with the greens and tomatoes.

For the Dressing

• 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.
• If you want to spice it up, add a few red pepper flakes to the dressing too!

Video

Nutrition

Calories: 252kcalCarbohydrates: 24gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 13mgPotassium: 322mgFiber: 3gSugar: 2gVitamin A: 256IUVitamin C: 10mgCalcium: 41mgIron: 2mg

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