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Quinoa Tabbouleh

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant quinoa tabbouleh is a refreshing, protein-rich twist on the classic Levantine salad. By swapping traditional bulgur wheat for fluffy quinoa, the dish becomes naturally gluten-free while retaining its signature zesty character. Each bite is packed with handfuls of fresh flat-leaf parsley and mint, which provide a cooling contrast to the juicy cherry tomatoes and crisp cucumber. It is a fantastic option for a light summer lunch or a colourful side dish for a weekend barbecue.

As a versatile vegan recipe, this salad is excellent for meal preparation as the flavours often improve after a few hours in the fridge. The lemon and garlic dressing adds a bright, punchy finish that ties the earthy grains and garden-fresh vegetables together beautifully. Serve it alongside grilled vegetables, hummus or toasted pitta bread for a wholesome, plant-based feast that feels both nourishing and indulgent.

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Ingredients for Quinoa Tabbouleh

  • 150g quinoa, rinsed well

  • 1/2 teaspoons kosher salt plus more

  • 2 tablespoons fresh lemon juice

  • 1 garlic clove, minced

  • 120ml extra-virgin olive oil

  • Freshly ground black pepper

  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces

  • 575ml cherry tomatoes, halved

  • 2/3 cup chopped flat-leaf parsley

  • 1/2 cup chopped fresh mint

  • 2 spring onions, thinly sliced

How to make Quinoa Tabbouleh

Bring quinoa, 1/2 teaspoons salt, and 300ml water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 60ml dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

Add cucumber, tomatoes, herbs, and spring onions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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