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Quinoa Tabbouleh


"This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes."
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30 m servings 354 cals
Original recipe yields 4 servings


  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
  2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

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Read all reviews 628
  1. 880 Ratings

Most helpful positive review

This recipe is almost the same as the one I've been using for years--minus the carrots and cukes. Helpful hints: Wash quinoa before cooking. Qunoa has a white powder-like substance on the gr...

Most helpful critical review

This was very fresh tasting but we didn't love it. It just seemed like it was missing something. It would have been good in a wrap or pita with something more flavorful...chicken, falafal, fla...

Most helpful
Most positive
Least positive

This recipe is almost the same as the one I've been using for years--minus the carrots and cukes. Helpful hints: Wash quinoa before cooking. Qunoa has a white powder-like substance on the gr...

I thought this was a nice, fresh, healthy salad. I took another reviewers advice and subbed the parsley for cilantro, and used halved cherry tomatoes for the tomatoes. It seemed like it was miss...

This was fabulous with just one tweak. I found it was slightly bland and missing something so I searched my pantry to see what I could add. I found a jar of pimento-stuffed green olives which ...

A real favourite - I take it to pot-luck parties, or use it for lunch during the week. My additions: - soak the quinoa overnight, then rinse thoroughly before cooking; add the lemon zest from th...

Great recipe - gotta love quinoa. I used half the oil (lower fat) and added 2 tbsp of apple cider vinegar and used only one bunch of onions. Turned out great. It's also suitable for a Candida...

This recipe was refreshing and absolutely delicious! I followed the recipe precisely, except I did not add salt into the pot. Two pieces of advice are to rinse the quinoa before cooking and co...

Had a hard time getting the veggie pieces as small as they have them at the Arabic restaurants I've been to, but it was really tasty and healthy! I love how the quinoa adds so much protein, too...

quinoa is my new favorite food! i substituted celery for cucumbers, since i don't like cucumbers. i like to use less green onions and only 1/8 cup of lemon juice for a more subtle flavor. the lo...

This is a great recipe, and a nice twist on traditional bulgar tabbouleh. The quinoa gives it a very nice texture, and the addition of shredded carrots gives it some sweetness, which complement...