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Quinoa Tabouli Salad Recipe

What you need: 

1 cup dry quinoa
1 lemon, zested and juiced
1 clove garlic, pressed
pinch salt
1 tablespoon olive or flax oil, optional
1/2 cucumber, diced
1 tomato, diced
1 cup parsley, chopped
4 tablespoons sunflower seeds, optional

What you do: 

1. Cook the quinoa in 2 cups water, bringing it to a boil then turning down to simmer for 25-30 minutes. Put the zest and juice of the lemon in a large salad bowl, then stir in the garlic and salt.
2. Add the oil, if desired. Put the vegetables and parsley in the bowl, and toss them with the dressing.
3. Add the quinoa to the bowl, and toss to get everything flavored. Serve topped with the sunflower seeds, if using.
I hope you enjoy this quinoa tabouli salad, the latest of my healthy vegan recipes.
Source of recipe: To watch a free video of me making this quinoa tabouli salad recipe, so I can show you the exact techniques that will make the perfect recipe, go to

Preparation Time: 
30 min
Cooking Time: 
Recipe Category: 


I add mint for a little extra "herbiness". Also, a little bit of red bell pepper gives it some more of that freshly grown crunch!


Fabulous.  I changed a few things based on what I had: I used 2 medium tomatoes, some fresh mint from my garden, and red quinoa.  It was so fresh and flavorful.  I served it with some grilled red peppers, falafel, and humms and my husband said it was one of the best meals I've ever made.  The day after I stirred the leftovers into some plain ole' canned lentil soup and suddenly that too was wonderful!  A keeper for sure.  Thanks!


I really liked this.  Just a few notes.  Tomatoes come in a range of sizes.  I used 3 small romas from my garden and it looks like mine has 1/2 the tomatoes pictured.  Also, I used flat leaf parsley which my family prefers to curly but did not pack the measuring cup so again, it does not have as much green as the picture.  I did think it needed a bit more salt than the "pinch", about 1/2 tsp and a dash of pepper.

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