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Quinoa Tabbouleh

A light blue plate and spoon on a wooden table, filled with quinoa, diced peppers, tomato, parsley, mint, and red onion.
There are hundreds of quinoa and veggie recipes out there, but none as good as this one. This version focuses on being plant and herb heavy with added quinoa instead of the other way around.
Bettina Campolucci-Bordi

Prep 35 mins
Total 35 mins
Salad
Lebanese
4 servings
233 kcal

Ingredients 

  • 3 cups cooked quinoa at room temperature
  • 1 (5 oz) yellow bell pepper cut into 1/2-inch (12-mm) cubes
  • 1 (5 oz) red bell pepper cut into 1/2-inch (12-mm) cubes
  • 1 (6 oz) tomato deseeded and cut into 1/2-inch (12-mm) cubes
  • 1/2 (5 oz) red onion cut into 1/2-inch (12-mm) cubes
  • 1 handful of fresh parsley (1 oz | 28 g) chopped
  • 1 handful of fresh mint (1 oz | 28 g) chopped
  • Juice of 1 lemon (about 3 tablespoons)
  • 2 tablespoons olive oil
  • 1 tablespoon allspice
  • Salt and freshly cracked black pepper
  • Little gem (bibb) lettuce leaves for scooping
  • Hummus for serving

Directions 

  • In a large bowl, place the cooked and cooled quinoa.
  • Add the peppers, tomato, onion, parsley, and mint and mix well.
  • Drizzle in the lemon juice and olive oil. Season with the allspice and salt and pepper to taste. Stir well so everything is thoroughly combined.
  • Serve with lettuce leaves for scooping and hummus on the side.