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square white plate with quinoa tabouli. Cutting board with cut lemon and tomato and stack of plates in background. white napkin on left

Quinoa Tabouli

Author: Janet Harlow
Course: Salads
Cuisine: Mediterranean
Servings: 12 4 oz servings
This gluten-free Quinoa Tabouli has bright fresh flavors of lemon and mint and earthy cumin.
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Prep Time 25 mins
Cook Time 12 mins
Total Time 37 mins


  • 3 cups cooked quinoa see cooking method in instructions
  • ¼ c olive oil
  • ¼ c lemon juice
  • 1 tsp dried mint
  • ½ tsp ground cumin
  • ¼ tsp salt
  • ½ c diced cucumber seeds removed
  • ½ c diced tomato seeds removed
  • ¼ c chopped parsley
  • salt to taste
  • fresh mint leaves


  • Cook the quinoa
  • In a 2-3 quart pot, put 2 cups water, 1 cup quinoa and 1/2 tsp salt.
  • Place on the stove over a high flame. As soon as the water boils (usually around 3 minutes) put a lid on the pot and set a timer for 12 minutes.
  • When the the time is up, carefully lift the lid. Is there water bubbling up to the top? Cook another 2 minutes. If not, use a fork to gently push aside some of the quinoa in the middle of the pot. Is there still water on the bottom? If so, cook another minute or until that water is absorbed.
  • Once all the water is gone the quinoa is done!
  • While the quinoa is cooking get the remaining ingredients ready.
  • Prepare the Cucumber and Tomato
  • Cut the cucumber in half lengthwise. Use a spoon to scrape out the seeds from the middle.
  • Cut the tomato in half length wise (cut from the stem to the bottom) and scrape out the seed pocket. A grapefruit spoon works great for this task.
  • Assemble the Quinoa Tabouli
  • In a large mixing bowl, whisk the oil, lemon juice, dried mint, cumin and salt together.
  • Add the parsley and cooked quinoa and stir until the quinoa is coated with the dressing.
  • Stir in the cucumber and tomato. The flavor gets better if you can wait a few hours or even overnight. Serve with fresh mint


Did you make this recipe? Tag @chefjanetk on Instagram


Serving: 4ozCalories: 99kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 103mgFiber: 2gSugar: 1g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.