Quinoa and Tabbouleh Salad

Tabbouleh is a perfect side dish; so healthy – goes with almost anything! Fantastic with hummus or baba ghanoush and different meats (barbequed) Quinoa replaces original buckwheat and makes this recipe vegan, gluten-free and full of antioxidants – just tastes fresh and wonderful!

Makes ample for 4-6 people or as separate serves over a few days. –


  • 1 cup quinoa, cooked and cooled
  • 3-4 Bunches Flat-leafed parsley, chopped
  • 1 red onion, chopped
  • 2 ripe medium tomato, chopped
  • 1 lemon (rind finely grated and juiced for dressing)
  • 2-3 tbsp olive oil
  • salt to taste
  • black pepper


  1. Cut all vegetables into a size of your choice (usually about ½-1cm) and add all and quinoa to a large bowl and seal with plastic wrap to be airtight and store in the refrigerator
  2. Put lemon rind, juice, oil, salt and pepper into a jar with a lid and shake well – can also be stored in the refrigerator.
  3. Salad can be store for several days – the amount required per meal can be served with some of the dressing, and the balance returned to refrigerator


Consider additions….

Rocket leaves, Kale, Fresh Mint, Spring Onions, Lebanese cucumbers, Lentils ….



4 thoughts on “Quinoa and Tabbouleh Salad”

  1. This recipe looks extraordinarily awesome! But … I’m allergic to tomatoes. 🙁
    What would you recommend as a substitute for them? I shall mark this page and await your answer so I can start fixing! Thank you so much for sharing. 🙂

    1. Hi Cathy – Thanks – Tomatoes provide colour too, so as a replacement…. possibly red capsicum – (peppers) might suite you… or pomegranate, fresh cherries, red coloured fruits – or berries – Hope this would suit – Good recipes should always stand up to preferences and requirements 🙂

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