Quinoa Tabbouleh Recipe Via Garden Therapy

Quinoa Tabbouleh: a Beautiful Fresh Herb Salad

Garden herbs are the star in this fresh and tasty take on Tabbouleh made with quinoa and a splash of lime. Quinoa tabbouleh is simple to make and a great way to use the abundance of herbs that grow in the summer. It’s a fresh side dish that gets better after it marinates for a few hours. Pick the herbs in the morning when they are freshest, and prepare the salad. Set it in the fridge and it will be ready for a healthy lunchtime treat or picnic snack. Fresh Herb Quinoa Tabbouleh recipe

Let’s make quinoa tabbouleh!Fresh Herbs
  • 3 cups prepared quinoa
  • 3 cups finely chopped flat-leaf parsley
  • 1/2 cup finely chopped mint
  • 1/4 cup finely chopped green onions
  • 1 cup chopped cherry or grape tomatoes
  • 6 tablespoons fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1/2 cup olive oil
  • salt and pepper to taste

Fresh Herbs for Tabbouleh

Make it!

Cook the quinoa according to package directions, taking care to rinse at least five times before cooking to eliminate bitterness. Rinse, rinse, rinse! If I’ve learned anything about cooking with quinoa, it’s that it needs a good rinse first. Allow to cool completely.

Finely chop fresh herbs to release their oils and make the flavor come through much more.

Add the herbs to the cooled quinoa and toss well. Quinoa Tabbouleh

Make the dressing: whisk olive oil, lemon & lime juice, and salt & pepper together until emulsified. Then toss well into quinoa and herb salad. Add chopped tomatoes and allow to rest for 1 hour before serving.Tabbouleh Recipe from the garden

About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

  1. Deanne
    DeanneMay 28,12

    I love quinoa tabbouleh especially now that I don’t eat wheat. I like how you used cherry tomatoes and lime in yours!
    I am your neighbour at between naps on the porch!

  2. Morgan
    MorganMay 28,12

    That’s funny, my mom made this today. Not from a recipe but still pretty darn similar. :

  3. Andrea
    AndreaMay 29,12

    A lovely simple salad…………………….a great way to use up all my parsley, thanks!

  4. Bria
    BriaMay 29,12

    This looks wonderful! I’ve been enjoying Ottolenghi’s cookbook Plenty lately and he uses a TON of fresh herbs. It’s fun to start thinking of herbs as the main attraction in a meal, rather than just a garnish or flavoring. And they are always plentiful in the garden!

  5. Stevie
    StevieMay 29,12

    Deanne – Hello neighbour!

    Morgan – :)

    Andrea – Yup, that’s why I made it – soooo much parsley.

    Bria – You are so right – herbs are plentiful in the garden, what to do? Will check out that book. Thanks!

  6. Anne @ Domesblissity
    Anne @ DomesblissityMay 31,12

    I’m right into quinoa at the moment and always looking for new recipes. I’ll definitely be trying this. I have a linky party every Thursday called Thriving on Thursdays here in Australia. I’d love for you to link up this idea if you have a moment.


    Anne @ Domesblissity

  7. Susi
    SusiMay 31,12

    Thanks for sharing this recipe, looks good!

  8. R.
    R.June 2,12

    That looks good! and in the summer I always like food that doesn’t have to be hot to eat!

  9. shirley@motivatedmommyoftwo
    [email protected]June 2,12

    I love quinoa this is a great recipe, stopping by from the delightful order link party

  10. Holley
    HolleyJune 5,12

    This looks so light and refreshing. A perfect summer treat. We’d love for you to share for Tasty Tuesday over at aletteredlife.blogspot.com

  11. Fernando
    FernandoJune 13,16

    I used two recipes from Budget Bytes — chicken shawarma and quinoa tabbouleh. This is definitely one of my top 3 favorite chicken marinades ever. I only made a few tweaks. I cooked just about 2 pounds of chicken instead of the 1.25 suggested in the recipe, and the marinade still coated it all without having to make any extra. That 2 lbs was 6 separate pieces of chicken, so it made 6 servings. For the tabbouleh, I only used 2 tablespoons of olive oil in the dressing instead of the 1/4 cup cited in the recipe. I got 7 huge servings of tabbouleh out of this — but it definitely could have stretched further if I wanted smaller portions. One of the containers in the picture is only about 330 calories! Here’s the nutrition info.

  12. Sharon
    SharonNovember 15,16

    I’ve been meaning to try quinoa!! I love how this has veggies and especially the citrus juices in it, so great idea.

Leave a Reply