15 Healthy Quinoa Tabbouleh Recipes

Mediterranean Quinoa Tabbouleh

This vibrant Mediterranean Quinoa Tabbouleh is a fresh and healthy twist on the classic Middle Eastern salad.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1 cup diced tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking method:

1. Cook quinoa in water following package instructions, then let it cool.
2. In a large bowl, combine parsley, mint, tomatoes, and red onion.
3. Add the cooled quinoa, olive oil, lemon juice, salt, and pepper.
4. Toss everything together until well mixed and serve chilled or at room temperature.

Citrus Quinoa Tabbouleh

This recipe infuses your quinoa tabbouleh with zesty citrus flavors for a refreshing twist.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 orange, zested and juiced
• 1 lemon, juiced
• 1 cup chopped fresh parsley
• 1/2 cup diced cucumber
• 1/4 cup chopped fresh mint
• Salt and pepper to taste

Cooking method:

1. Cook quinoa in water according to package instructions, then let it cool.
2. Mix together the orange zest, orange juice, lemon juice, parsley, cucumber, and mint in a bowl.
3. Add quinoa, season with salt and pepper, and mix well.
4. Chill before serving for enhanced flavors.

Pomegranate Quinoa Tabbouleh

Add a pop of color and sweetness to your tabbouleh with juicy pomegranate seeds.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 pomegranate, seeds extracted
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/4 cup chopped green onions
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking method:

1. Cook quinoa in water according to package instructions, then let it cool.
2. In a large bowl, combine pomegranate seeds, parsley, mint, and green onions.
3. Add the cooled quinoa, olive oil, lemon juice, salt, and pepper.
4. Mix everything together and serve chilled or at room temperature.

Avocado Quinoa Tabbouleh

Creamy avocado gives this quinoa tabbouleh a rich and satisfying texture.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 ripe avocado, diced
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/4 cup chopped cherry tomatoes
• Juice of 1 lime
• Salt and pepper to taste

Cooking method:

1. Cook quinoa in water according to package instructions, then let it cool.
2. In a large bowl, combine avocado, parsley, mint, and cherry tomatoes.
3. Add the cooled quinoa, lime juice, salt, and pepper.
4. Gently toss all ingredients and serve immediately to avoid browning of avocado.

Spicy Quinoa Tabbouleh

Bring a little heat to your quinoa tabbouleh with a spicy kick.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/4 cup finely diced chili pepper
• 1/4 cup chopped red bell pepper
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking method:

1. Cook quinoa in water according to package instructions, then let it cool.
2. In a large bowl, mix parsley, mint, chili pepper, and red bell pepper.
3. Add the cooled quinoa, olive oil, lemon juice, salt, and pepper.
4. Toss well and refrigerate before serving.

Nutty Quinoa Tabbouleh

Enhance the texture of your tabbouleh with the addition of toasted nuts.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/4 cup toasted almonds or pine nuts
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/4 cup chopped scallions
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking method:

1. Cook quinoa in water according to package instructions, then let it cool.
2. In a large bowl, combine nuts, parsley, mint, and scallions.
3. Add the cooled quinoa, olive oil, lemon juice, salt, and pepper.
4. Stir to combine and serve chilled or at room temperature.

Kale Quinoa Tabbouleh

Introduce the earthy flavor of kale into your quinoa tabbouleh for a nutrient-packed dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup finely chopped kale
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/4 cup chopped cucumbers
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking method:

1. Cook quinoa in water according to package instructions, let it cool.
2. In a large bowl, combine kale, parsley, mint, and cucumbers.
3. Add the cooled quinoa, olive oil, lemon juice, salt, and pepper.
4. Mix thoroughly and serve chilled.

Tropical Quinoa Tabbouleh

Bring a touch of the tropics to your quinoa tabbouleh with juicy pineapple.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup diced pineapple
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/4 cup chopped red onion
• 1/4 cup olive oil
• Juice of 1 lime
• Salt and pepper to taste

Cooking method:

1. Cook quinoa in water according to package instructions, then let it cool.
2. In a bowl, mix pineapple, parsley, mint, and red onion.
3. Add the cooled quinoa, olive oil, lime juice, salt, and pepper.
4. Toss thoroughly before serving.

Herb-Infused Quinoa Tabbouleh

Maximize the aroma and taste of your tabbouleh with a variety of fresh herbs.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh dill
• 1/4 cup chopped green onions
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking method:

1. Cook quinoa in water according to package instructions, then let it cool.
2. Combine parsley, basil, dill, and green onions in a large bowl.
3. Add the cooled quinoa, olive oil, lemon juice, salt, and pepper.
4. Gently mix and serve chilled or at room temperature.

Roasted Veggie Quinoa Tabbouleh

Roasted vegetables bring a delightful depth of flavor to this quinoa tabbouleh.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup diced roasted vegetables (e.g., bell peppers, zucchini, eggplant)
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/4 cup chopped cherry tomatoes
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking method:

1. Cook quinoa in water according to package instructions, then let it cool.
2. In a large bowl, combine roasted vegetables, parsley, mint, and cherry tomatoes.
3. Add the cooled quinoa, olive oil, lemon juice, salt, and pepper.
4. Toss well to integrate flavors before serving.