Delicious Tabbouleh

By Betty J. Kekse

Traditional Tabbouleh Salad is typically made with bulgur, this recipe has the same great taste but replaces the bulgur with quinoa. I have always enjoyed the strong lemon and parsley flavors of tabbouleh and this dish pares well with grilled chicken, shrimp, or steak. I hope you enjoy it!

Quinoa Tabbouleh Salad

Serves 4-6


  • 1 ½ c – Quinoa (rinsed)
  • ½ c – of fresh lemon juice (about 2 lemons)
  • 4 – cloves of garlic (minced)
  • ¼ c – avocado oil
  • 3c – fresh parsley (chopped)
  • 1c – green onion (chopped)
  • 2c – ripe tomatoes (chopped)
  • Salt and pepper to taste


  • Cook quinoa according to the package.
  • While the quinoa cooks, mix the lemon juice, garlic, salt and pepper together. Whisk until well combined. Slowly pour in the avocado oil while whisking.
  • In a large bowl, combine the hot quinoa and lemon dressing, set aside to cool.
  • Once the quinoa and dressing have cooled completely add the parsley, green onion and tomatoes.
  • Serve immediately or keep in the fridge for up to a week.



Featured Posts