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Quinoa Tabouli Salad

This Quinoa Tabouli is an easy, fresh salad made with finely chopped vegetables and parsley and mixed with simple lemon and olive oil dressing.
Course Salad, Side Dish
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 300kcal


  • 1 cup uncooked quinoa
  • Juice of 1 lemon
  • 1/2 cup extra-virgin olive oil garlic or herb infused is wonderful to use
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 large English cucumber finely diced
  • 1 pint cherry tomatoes finely diced
  • 2 carrots grated
  • 1 cup flat-leaf parsley finely chopped
  • 1/2 cup fresh mint finely chopped
  • 1 bunch scallions green tops only- thinly sliced


  • Cook quinoa per package directions
  • Allow quinoa to cool to room temperature. (to do this quicker, place in a bowl and place in refrigerator for about 15 minutes)
  • Whisk lemon juice, olive oil, salt and pepper in a small bowl.
  • Combine carrots, cucumber, tomatoes, herbs, and spring onions in a large bowl.
  • Add cooled quinoa and dressing and stir well.
  • Chill in the refrigerator before serving.


Calories: 300kcal | Carbohydrates: 26g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Sodium: 226mg | Potassium: 557mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4875IU | Vitamin C: 35.8mg | Calcium: 62mg | Iron: 3mg