Why You’ll Love This Quinoa Tabbouleh Salad
- It’s a true make-ahead marvel. This salad actually gets better as it sits, allowing the flavors to mingle and the quinoa to soak up all that lemony goodness. It’s the perfect solution for busy weeks.
- It’s a texture dream. You get the fluffy chew of quinoa, the crisp crunch of cucumber, the juicy pop of tomato, and the fresh bite of parsley all in one forkful. It’s never, ever mushy.
- It’s incredibly versatile. Enjoy it as a side dish with grilled chicken, pile it into a pita for a quick wrap, or top it with a fried egg for a fantastic breakfast. It adapts to whatever you need.
- It feels genuinely nourishing. Between the complete protein from the quinoa and the sheer volume of fresh herbs and vegetables, every bite is a little celebration of fresh, simple ingredients.
Ingredients & Tools
- 1 cup quinoa, rinsed well
- 1 ¾ cups water or vegetable broth
- 1 large bunch flat-leaf parsley (about 2 cups, finely chopped)
- ½ cup fresh mint leaves, finely chopped
- 4 medium scallions (spring onions), thinly sliced
- 1 pint cherry or grape tomatoes, quartered
- 1 English cucumber, finely diced
- ½ red onion, finely diced
- ⅓ cup extra virgin olive oil
- ⅓ cup freshly squeezed lemon juice (about 2 large lemons)
- 1 tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper
Tools: A fine-mesh strainer, a medium saucepan with a lid, a large mixing bowl, a sharp chef’s knife, a cutting board, a small bowl or jar for the dressing.
The quality of your ingredients really shines here, so use the best you can find. Fresh, vibrant herbs are non-negotiable—they’re the star of the show! And that fresh lemon juice? It makes all the difference compared to the bottled stuff, trust me.
Serves: 4-6 as a main, 6-8 as a side | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Rinse that quinoa! Quinoa has a natural coating called saponin that can taste bitter or soapy. Giving it a good rinse in a fine-mesh strainer under cold water until the water runs clear is a crucial step for a clean, sweet flavor.
- Don’t be shy with the herbs. Authentic tabbouleh is more herb than grain, and we’re honoring that spirit. You’ll think it’s too much parsley when you’re chopping, but I promise, it’s not. They will wilt down slightly once dressed.
- Dice everything fairly small. The goal is to have all the components be a similar size so you get a bit of everything in each bite. A fine, consistent dice makes the salad much more enjoyable to eat.
- Let the quinoa cool completely. Adding the dressing to hot quinoa will make it soggy and cause the herbs to wilt unpleasantly. Spread the cooked quinoa on a baking sheet to cool it down quickly if you’re in a hurry.
How to Make Quinoa Tabbouleh Salad
Step 1: Cook the Quinoa. First, rinse your quinoa thoroughly under cold water in a fine-mesh strainer. Combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring it to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white germ rings are visible. Remove it from the heat and let it sit, still covered, for 5-10 minutes. Then, fluff it gently with a fork.
Step 2: Cool the Quinoa. This is a patience step! Spread the hot, fluffy quinoa out on a large baking sheet or in a wide, shallow bowl. This gives it maximum surface area to release steam and cool down much faster. We need it to be at room temperature before we proceed. While it’s cooling, you can get all your chopping done.
Step 3: Chop All The Veggies & Herbs. Grab your sharp knife and get ready for some therapeutic chopping. Finely chop the parsley and mint—I like to stack the leaves and roll them into a tight cigar shape before slicing for efficiency. Dice the cucumber, tomatoes, and red onion into small, fairly uniform pieces. Thinly slice the scallions. Place everything into your large mixing bowl.
Step 4: Make the Dressing. In a small bowl or a jar with a lid, combine the extra virgin olive oil, fresh lemon juice, salt, and pepper. Whisk it vigorously or shake the jar until the mixture is well combined and looks slightly emulsified. Taste it! This is your chance to adjust. Want it tangier? Add a bit more lemon. Need more salt? Go for it.
Step 5: Combine & Marinate. Once the quinoa is completely cool, add it to the large bowl with the chopped vegetables and herbs. Pour the dressing over everything. Now, using a large spoon or spatula, gently toss the salad until every grain of quinoa and every piece of vegetable is glistening with dressing. The aroma at this point is just incredible.
Step 6: The Final Rest. For the best flavor, cover the bowl and let the salad sit at room temperature for at least 15-20 minutes before serving. This allows the quinoa to absorb the dressing and the flavors to truly marry. Give it one final toss, taste for seasoning (adding more salt or pepper if needed), and then it’s ready to serve.
Serving Suggestions
Complementary Dishes
- Grilled Halloumi or Chicken Skewers — The salty, squeaky halloumi or the smoky char from the chicken provides a fantastic savory contrast to the bright, acidic salad.
- Falafel with Creamy Tahini Sauce — Create a epic vegetarian feast. The crispy, spiced falafel and the rich tahini sauce are a classic and perfect pairing.
- Simple Grilled Fish like Sea Bass or Salmon — The light, flaky texture of the fish doesn’t compete with the salad; it lets the tabbouleh shine while adding a healthy dose of protein.
Drinks
- A Crisp, Dry Rosé — The berry notes and acidity in a good rosé mirror the freshness of the salad beautifully without overpowering it.
- Sparkling Water with Lemon and Mint — A non-alcoholic option that essentially extends the flavors of the salad into your glass. It’s incredibly refreshing.
- A Citrusy IPA or Pale Ale — The hoppy, grapefruit-like notes in these beers can stand up to the bold flavors of the herbs and lemon.
Something Sweet
- Baklava — The honey-soaked, nutty, flaky pastry is a classic Middle Eastern dessert that provides a wonderful sweet and rich finish.
- Lemon Sorbet — A palate-cleansing, ultra-refreshing choice that continues the citrus theme in the most delightful, light way.
- Date and Walnut Stuffed Figs — Simple, elegant, and not too heavy. The natural sweetness is a perfect, wholesome end to the meal.
Top Mistakes to Avoid
- Mistake: Skipping the quinoa rinse. This is the number one reason people say they don’t like quinoa. That bitter taste is entirely avoidable with a quick rinse.
- Mistake: Adding the dressing while the quinoa is hot. This is a surefire way to get a mushy, sad salad. The heat wilts the herbs and makes the quinoa gummy. Patience is key.
- Mistake: Not chopping the herbs finely enough. Large, tough pieces of parsley can be unpleasant to eat. A fine chop ensures the herb flavor distributes evenly and the texture is delicate.
- Mistake: Underseasoning. This salad has a lot of ingredients that need seasoning. Taste your dressing and then taste the salad again after it’s had time to marinate. It almost always needs another pinch of salt.
Expert Tips
- Tip: Toast your quinoa. For a deeper, nuttier flavor, toast the rinsed and drained quinoa in the dry saucepan for a few minutes over medium heat until it smells fragrant, before adding the water to boil.
- Tip: Use a mezzaluna for the herbs. If you have one, a mezzaluna (that curved chopping blade) makes quick, uniform work of chopping large volumes of parsley and mint without bruising them too much.
- Tip: Add a pinch of sumac. This beautiful burgundy Middle Eastern spice has a tangy, lemony flavor. A teaspoon sprinkled in with the dressing adds an incredible layer of complexity.
- Tip: Make it a full meal. Stir in a can of rinsed chickpeas or some crumbled feta cheese right before serving to turn this side salad into a protein-packed lunch that will keep you full for hours.
FAQs
Can I make this quinoa tabbouleh salad ahead of time?
Absolutely, and I highly recommend it! It will keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors meld and improve over time. The herbs may darken a little, but the taste will be fantastic. If it seems a bit dry after chilling, just give it a fresh squeeze of lemon juice and a drizzle of olive oil before serving.
What can I use instead of quinoa?
If you want to stay traditional, use fine bulgur wheat. Pour boiling water over it and let it soak for about 30 minutes until tender, then drain any excess liquid. For a grain-free option, cauliflower rice (raw or lightly steamed and cooled) works surprisingly well, though it will be a bit softer.
My salad is a bit watery after sitting. What happened?
This usually comes from the tomatoes. If you’re making this for a party and want to ensure it stays perfect for hours, you can de-seed your tomatoes or give the chopped tomatoes a quick drain in a colander before adding them to the bowl. English cucumbers have fewer seeds and less water, which is why I recommend them.
Can I freeze quinoa tabbouleh?
I wouldn’t recommend it, unfortunately. The fresh herbs and vegetables (especially the cucumber and tomato) do not hold up well to freezing. They will become mushy and watery when thawed. This is a salad best enjoyed fresh or refrigerated for a few days.
Is this salad gluten-free and vegan?
Yes, as written, this recipe is naturally both gluten-free and vegan. Just be sure that any packaged broth you use is certified gluten-free if that is a concern. It’s a wonderful, inclusive dish for potlucks and gatherings with diverse dietary needs.
