Quinoa Tabbouleh



Serving size

about 1 cup
30 Minutes
60 minutes

This recipe can easily be multiplied and keeps well in the refrigerator for a maximum of 48 hours.

Quinoa Tabbouleh


3 cup Water
1 cup Quinoa, uncooked
1 Tbsp. Lemon zest (zest of 1 lemon)
1 lemon yields Lemon juice
1 tsp.. Honey
1 Tbsp. toasted sesame oil
1/4 large White onions (minced)
3 Tbsp. Fresh mint (chopped)
1 cup chopped Fresh parsley
1 pound Tomatoes (chopped)
1/2 tsp. Salt
1 to taste Black pepper


Place the water in a small sauce pan over high heat.

When the water boils add the quinoa.

Reduce the heat to a high simmer.

Cover the pan partially and cook until the water is almost evaporated.

When the quinoa is done turn off the heat, cover and let stand for 5 minutes.

Place the quinoa in the refrigerator and chill thoroughly.

While the quinoa is chilling stir together the lemon zest, lemon juice, honey, sesame oil, onion, mint, parsley and tomato.

Place in the refrigerator to chill.

When the tomato parsley mixture is chilled, add the quinoa and fold together until well mixed.

Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Traditional tabbouleh calls for bulgur wheat, but I love using quinoa. It is gluten free for those who are intolerant, easier to cook, and it is a complete protein.

"As for the garden of mint, the very smell of it alone recovers and refreshes our spirits, as the taste stirs up our appetite for meat."

Pliny, Roman Historian