Quinoa Tabouli

Jul 25, 2011, Updated Jun 17, 2021

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This quick and easy quinoa tabouli is the perfect way to use up your summer tomatoes, bell pepper and mint. Super fresh and crazy delicious!

Quinoa tabouli is my new favorite lunch. It’s super filling and packed full of flavor. Since my kitchen has been overflowing with fresh vegetables and herbs this salad gets made A LOT! Sometimes I play around with the ingredients but must of the time I try to keep the flavors traditional. I actually like to throw in a little red bell pepper for a nice sweet flavor and a little crunch.

Looking for more quinoa recipes? Try my beef potato and quinoa soup or my strawberry goat cheese quinoa salad.

Quinoa Tabouli

This quick and easy quinoa tabouli is the perfect way to use up your summer tomatoes, bell pepper and mint. Super fresh and crazy delicious!

Yield: 2 cups

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

2 cups water
1 cup quinoa
3 medium tomatoes, chopped
1 bunch scallion, chopped (white and green parts)
1 red bell pepper, 1-inchch cubes
1/4 cup fresh mint, minced
1 1/2 cup fresh parsley, minced
1/4 cup fresh lemon juice
1/2 cup olive oil
Kosher salt
Fresh cracked pepper

Source: Nutmeg Nanny

Directions:

Put water and quinoa in a saucepan and bring to a boil. Reduce heat and simmer, cover and cook for 10-15 minutes until all water has been absorbed.

While the quinoa is cooking, chop vegetables. Add all chopped vegetables to a large bowl and toss with lemon juice and olive oil.

When quinoa is cooked add to vegetables and stir to combine. Flavor with salt and pepper. Let tabouli sit for a few hours to let flavors blend. It's even better the next day!