30-Minute Quinoa Tabouli

Tabouli is a popular Middle Eastern dish enjoyed all over the world

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2 Minutes Read

quinoa tabouli with cucumber, tomato and parsley This quinoa tabouli is perfect for the warmer months - Media Credit:

This quinoa tabouli recipe offers a new take on a Middle Eastern classic. Traditional tabouli uses bulgur, but this version swaps in quinoa, a gluten-free seed packed with plant protein, fiber, and essential minerals. Quinoa also has a light, nutty taste that works well with the herbs and lemony dressing.

After cooking the quinoa, let it cool before mixing it with cucumber, tomato, red onion, parsley, and mint. The parsley adds a clean, grassy flavor, while the mint brings brightness. A mix of lemon juice and olive oil ties everything together, giving the dish a zesty, rich finish.

You can enjoy this salad as a side or a light main. It’s perfect for warm weather, picnics, or meal prep. The vegetables stay crisp, and the flavors get better after resting in the fridge.

This easy recipe comes from Roni’s Kitchen – Recipes From My Food Journeys Around the World by Roni Zaide and reflects her love for simple, flavorful dishes inspired by her travels.

Read more: Squash And Kale Quinoa Salad

How to make the tabouli

Quinoa tabouli makes for an excellent summer salad.
quinoa tabouli with cucumber, tomato and parsley
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Duration30 minutes
Cook Time15 minutes
Prep Time15 minutes
Servings4

Ingredients

  • 2 cups water
  • 1 ¼ cup quinoa
  • ½ English cucumber finely diced
  • 1 tomato finely diced
  • 1 cup finely chopped parsley
  • ½ cup finely chopped fresh mint
  • 2 tbsp finely diced red onion
  • ½ cup extra virgin olive oil
  • cup lemon juice
  • tsp sea salt
  • ½ tsp ground pepper

Instructions

  • In a small saucepan, bring 2 cups of water to a boil.
  • Add the quinoa and stir.
  • Cover with a lid, reduce the heat and simmer for 15 minutes.
  • Remove from heat and set aside to cool down (to speed this process, transfer the quinoa to a wide, shallow plate).
  • In a bowl, combine quinoa, vegetables, lemon juice, olive oil, salt, and pepper. Mix well.

This recipe from Roni’s Kitchen – Recipes From My Food Journeys Around the World was republished with permission from Roni ZaideYou can find her Instagram here. Her new vegan cookbook Food Therapy is out now. Photo credit: Hannah Burne.

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