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quinoa tabbouleh recipe

Quinoa Tabbouleh Salad

  • Author: Katya
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6 1x
  • Category: Salad
  • Method: Chopped
  • Cuisine: Middle Eastern


Quinoa tabbouleh salad with spinach, cucumbers, tomatoes, and parsley. 


  • 1 cup dry quinoa, cooked per box directions, and cooled
  • 1 cup finely chopped fresh spinach
  • 1 English cucumber, diced, about 2 cups
  • 1 large tomato or 2 plum tomatoes, chopped
  • 2 green onions, sliced
  • 3/4 cup fresh chopped parsley
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 1 garlic clove, minced
  • Kosher salt and black pepper


  1. In a large bowl, combine the cooked quinoa, spinach, cucumber, tomatoes, green onion, and parsley.
  2. In a separate bowl, whisk together the olive oil, lemon juice, and garlic. Add to the salad and toss to combine. Season with salt and pepper to taste.
  3. Cover and refrigerate the salad for at least 30 minutes up to overnight. Before serving, taste the salad for salt and acidity.


  • Quinoa: Cool quinoa until warm or room temperature before tossing with the dressing, otherwise, it will soak up too much of the dressing. Quinoa can be cooked the night before. 

Keywords: easy salad, quinoa salad, healthy