Quinoa Tabbouleh Recipe - The Lemon Bowl
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4.5 from 2 votes

Lebanese Tabbouleh Salad with Quinoa

A twist on the popular Lebanese dish, Quinoa Tabbouleh Salad is filled with fresh flavors, naturally gluten free and great for making in advance.
Course Salad
Cuisine Lebanese
Keyword Tabbouleh Salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 126kcal
Author Liz Della Croce


  • 1/2 cup leftover cooked quinoa I used red quinoa but any variety works
  • 2 cups finely minced fresh parsley
  • 1/2 cup halved cherry tomatoes or seeded diced roma tomatoes
  • 1/2 cup diced cucumbers
  • 1/4 cup minced scallions
  • 2 tablespoons thinly sliced fresh mint
  • 1 juice of lemon
  • 2 tablespoons olive oil
  • salt and pepper to taste


  • Place quinoa through mint in a large bowl and drizzle with lemon juice, olive oil, salt and pepper; toss well.
  • Check for seasoning and adjust accordingly before serving.


Turn it into a meal by serving with a slice of La Terra Fina quiche.


Calories: 126kcal | Carbohydrates: 12.4g | Protein: 3.2g | Fat: 7.6g | Saturated Fat: 0.9g | Polyunsaturated Fat: 6.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 22mg | Fiber: 2.3g | Sugar: 1.7g