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quinoa tabbouleh

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” 
–Luciano Pavarotti

I read this quote in the recent issue of Real Simple and I couldn’t agree more.  I love that food is a universal necessity and brings so much pleasure and that we get to do it every day.  For some people, meal time is a couple of times a day and for others who are “too busy” to eat (who are these people?!), there might only be one stop a day to eat.  For people like myself, I stop whatever I am doing multiple times a day for meal time.  Even when I am between meals, I am usually thinking about my next meal. 

This happens especially around 10:00 each day when I am a few hours past breakfast and still have a couple more hour to go until lunch.  I start thinking about the tupperware in my lunch box filled with last nights leftovers and the Ziploc baggie with chocolate chip Annie’s bunnies waiting for me to devour.  This tabbouleh was waiting for me in my lunch box this past week and made waiting for lunch even more unbearable.  I couldn’t wait to eat it every day!  The flavors are so simple, but together they work together perfectly.  A couple of days I had it with greek marinated chicken, and when that ran out I added a can of rinsed chickpeas to it to add some protein to it.  Miraculously, it filled me up so well that I barely thought about dinner until actual dinner time.   

*I forgot to add the feta until after I took the pictures, but I did add it.  Don’t forget it!  

Quinoa Tabbouleh
adapted from The Kitchn

1 cup dry quinoa
1/2 red onion, chopped
1 pint cherry tomatoes, quartered
2 cloves garlic, minced
1 cup parsley, finely minced
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
salt and pepper to taste
8 oz feta, crumbled


Rinse the quinoa under cool water.  In medium saucepan, bring 2 cups of water to a boil and add the quinoa and 1/2 tsp of salt.  Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy, about 20 minutes. 

Meanwhile, put the diced onion in a bowl covered with water with a pinch of salt to soak for at least 10 minutes.  This takes the ‘bite’ out of the onion.   

When the quinoa is done cooking, empty it into a large bowl and allow it to cool for 10 minutes.  

Whisk together the olive oil, lemon juice, and salt and pepper.  Pour it over the quinoa and stir until it is evenly distributed.  Add strained onions, diced tomatoes, garlic, parsley, and feta.  Stir to combine.  

Serve at room temperature or cold.  Salad is best after a few hours or even better the next day after the flavors have had a change to mingle.  

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  1. This sounds wonderful. I really love tabbouleh and I think making it with quinoa and adding chickpeas is genius. That’d keep me full until dinner too! Putting this in my to-make folder 🙂

  2. Quinoa sounds like a great alternative to the bulgur wheat I usually use in my tabbouleh. Thanks for sharing!

  3. Your recipes are always good Taylor! I am slightly embarrassed that I go immediately to your blog after I make my coffee in the morning…the Minneapolis StarTribune and world events will have to wait….!!!

  4. I love Mediterranean quinoa salads and I agree with Meg that chickpeas are a great addition. Thanks for sharing this.

  5. Oh yum, one of my all time favorite things to eat! I have never made it…I’m thinking now is the time. Thanks for the recipe and inspiration!