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Quinoa Tabouli Salad (Vegan & Gluten Free)
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5 from 4 votes

Quinoa Tabouli Salad (Vegan & Gluten Free)

Quinoa used in place of bulgar wheat and mixed with fresh chopped onion, cucumbers, tomatoes, mint & parsley. A tasty, satisfying lunch or dinner that is great made ahead.
Course: Main, Salads
Cuisine: Mediterranean
Servings: 8
Author: Stephanie


  • 3 cups cooked quinoa
  • 1/2 large red onion finely diced
  • 1/2 large english cucumber chopped
  • 1 cup cherry tomatoes chopped
  • 1/4 cup mint finely chopped
  • 1/2 cup flat leaf parsley finely chopped
  • 1 large lemon juiced
  • 1/3 cup olive oil
  • salt & pepper to taste


  • Cook quinoa according to package directions.
  • Put quinoa in large mixing bowl along with remaining ingredients & combine well.
  • Add salt & pepper to taste.


This recipe was made with white quinoa.
I usually soak my quinoa in cold water for about 15 minutes and rinse prior to cooking.
1 cup of uncooked quinoa yields about 4 cups cooked(so you would have a little extra).
Can be stored in fridge covered for up to a week.