This quinoa tabbouleh recipe is a little different from your average tabbouleh because:

A) I added the option to use chopped spinach instead of parsley. (I prefer the taste.)
B) I use quinoa instead of bulgur for it’s nutritional values. (Low glycemic, gluten-free packed with fiber!)
C) I added diced cucumbers and crumbled goat cheese for added flavor. (Feel free to omit the cheese if vegan!)

You can also serve it with a side of pita chips and use it as a dip! It’s great for lunch for as an appetizer.

Quinoa Tabbouleh Salad
Recipe type: Lunch, Appetizer
Cuisine: Vegan, Gluten-Free
  • 1 cup quinoa, cooked
  • 1 small tomato, diced
  • ¼ cup cucumber, diced
  • ½ cup spinach leaves or parsley, chopped
  • ¼ cup crumbled goat cheese (omit if vegan)
  • 2 tbsp white onion, diced
  • 1 tsp lemon juice
  • 1 tbsp olive oil
  • Sea salt and pepper, to taste
  1. Combine ½ cup uncooked quinoa with 3-4 cups of water in a medium pot.
  2. Bring to a boil, then turn down to medium heat and cook for about 30 minutes, stirring occasionally, until quinoa is soft.
  3. Once quinoa is cooked, transfer to a bowl and stir in the vegetables, lemon juice and olive oil, then season with sea salt, pepper and garlic powder.
  4. Top with goat cheese if desired.
Serving size: 2 Calories: 275 Fat: 14g Carbohydrates: 26g Sugar: 3g Sodium: 159mg Fiber: 5g Protein: 9g
Nutrition Facts do not include tortilla chips.