Quinoa Tabbouleh Recipe
Quinoa Tabbouleh Recipe photo by Taste of Home

Quinoa Tabbouleh Recipe

Read Reviews
5 5 5
Publisher Photo
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabouleh. Now we make it all the time! —Jennifer Klann, Corbett, Oregon
TOTAL TIME: Prep: 35 min. + chilling
MAKES:8 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 8 servings


  • 2 cups water
  • 1 cup quinoa, rinsed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 small cucumber, peeled and chopped
  • 1 small sweet red pepper, chopped
  • 1/3 cup minced fresh parsley
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

3/4 cup equals 159 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 255 mg sodium, 24 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


  1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.
  2. Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled. Yield: 8 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Quinoa Tabbouleh in Healthy Cooking August/September 2012, p42

Reviews for Quinoa Tabbouleh

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 16, 2016

"very easy and good--I agree with adding additional fresh squeezed lemon juice"

Reviewed May. 25, 2013

"If it doesn't have quite enough zip, add more lemon juice (I used fresh squeezed). GREAT!"

Reviewed Oct. 25, 2012

"very good"

Reviewed Aug. 21, 2012

"Love it!"

Reviewed Jul. 24, 2012

"I just tried this recipe for the first time and took it to a potluck at church. People raved over it and several asked for the recipe. I had to leave out the parsley as I had forgotten to buy any (and I'm sure it would have been far better with the parsley included), but it didn't seem to make a difference to people. A very refreshing and healthy salad that I am likely to make again and again!"

Loading Image