Freshen up your summer menu with Quinoa Tabbouleh. It’s fast, it’s easy, and it’s made with everything you are growing in your garden.

Someone holding a white bowl of Quinoa Tabbouleh with pita chips

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Today, we’re finding all the ways Quinoa Tabbouleh can make your life better.

Whether you need an idea for your lunch box, a new side dish for summer parties, or just a way to use up everything from your farmer’s market haul/garden/CSA box/grocery store sale, Quinoa Tabbouleh is THE ANSWER.

Bulgur is a traditional grain for tabbouleh, but I like quinoa too. They are both good!

Quinoa Tabbouleh ingredients in various bowls.

Summer Parties

Northwoods cabin getaways, 4th of July parties, graduation celebrations, cozy evenings with close neighbors… all these event have food. Bringing a dish to pass? Bring Quinoa Tabbouleh. Also bring quinoa tabouli.

You don’t have to fret if it sits out at room temperature, you don’t have to worry about food allergens or dietary restrictions (it’s a vegan quinoa tabbouleh), and you can make it ahead. In fact, it tastes better if you do.

For an easy Mediterranean Menu, put out hummus, pita chips or flatbread, more veggies, olives, and feta cheese. Everyone can create their own Mediterranean bowl. Nothing tastes better on a hot day!

A white bowl of Quinoa Tabbouleh with pita chips

Rinsing Quinoa

Quinoa has a natural bitter coating called saponin that must be removed before cooking.  You can either buy pre-rinsed quinoa, such as Bob’s Red Mill or follow my Recipes Notes below to rinse quinoa yourself.

Someone holding a white bowl of Quinoa Tabbouleh with pita chips

Quinoa Tabbouleh

Freshen up your summer menu with Quinoa Tabbouleh. It's fast, it's easy, and it's made with everything you are growing in your garden.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 8 servings
Course Salad, Side Dish
Cuisine Mediterranean
Calories 93


  • 1/4 cup uncooked quinoa rinsed (see notes)
  • 1/4 cup lemon juice from 2-3 large lemons
  • 1/4 cup olive oil
  • 2 Roma tomatoes seeded and finely chopped (about 1 cup)
  • 1 bunch scallions sliced (white and green parts)
  • 3 bunches fresh parsley stems removed, minced
  • 1/4 cup fresh mint leaves minced
  • Salt and freshly ground black pepper


  • In a 3-quart saucepan, bring ½ cup water to a boil. Add quinoa and return to a boil. Reduce heat to medium, cover, and cook for 12 minutes or until all water has been absorbed.
  • Remove from heat, fluff, cover, and let stand for 15 minutes longer, stirring occasionally to help it cool.
  • To a large bowl, add quinoa. Stir in lemon juice, olive oil, tomatoes, scallions, parsley, mint, and salt and pepper to taste (I like ½ teaspoon salt, and ¼ teaspoon pepper). Serve chilled or at room temperature.


To rinse quinoa: Fill a large bowl with cold water and add the quinoa. Rub the quinoa between your hands to remove the saponin. Drain the quinoa through a fine-mesh strainer and rinse until the water runs clear. Air dry the quinoa completely or use it immediately for cooking.


Calories: 93kcalCarbohydrates: 6gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 14mgPotassium: 209mgFiber: 1gSugar: 1gVitamin A: 2021IUVitamin C: 35mgCalcium: 40mgIron: 2mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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  1. I have been absent for a while, but now I remember why I used to love this web site. Thank you, I will try and check back more often. How frequently you update your web site?

  2. Yes, yes, yes! I love the idea of making my favorite Greek platter items into a bowl! This is genius!5 stars