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Quinoa Tabbouleh

When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! —Jennifer Klann, Corbett, Oregon
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    8 servings

Ingredients

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 small cucumber, peeled and chopped
  • 1 small sweet red pepper, chopped
  • 1/3 cup minced fresh parsley
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.
  • Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.

Quinoa Tabbouleh Tips

How long does quinoa tabbouleh last in the fridge?

While this quinoa tabbouleh will last up to one week in the fridge, the vegetables won't stay at their best for that long. They'll be optimal and crisp for 2 to 3 days.

Is quinoa or bulgur healthier?

The texture of quinoa and bulgur are similar, but quinoa is a seed and bulgur is a wheat grain, so for someone with wheat allergies or sensitivities, quinoa is a good option. Both quinoa and bulgur are loaded with vitamins, protein and fiber. Quinoa is the winner, by 2 grams, for protein and bulgur, by 3 grams, in fiber. Whichever your preference, it’s a healthy choice. For more ways to use quinoa, check out these quinoa recipes.

What should I serve with quinoa tabbouleh?

Tabbouleh is light, fresh and healthy, and delicious on it’s own or served with fresh fruit, like this Watermelon-Blueberry Salad. For a heartier meal, try serving quinoa tabbouleh alongside this Tangerine Chicken Tagine.

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager
Nutrition Facts
3/4 cup: 159 calories, 5g fat (1g saturated fat), 0 cholesterol, 255mg sodium, 24g carbohydrate (1g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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