Photos by Hannah Burne
Quinoa Tabouli is one of my favorite go-to meals. It’s delicious, colorful, quick to make and filling. It’s a great addition to any meal, as a side or a salad, but I often just eat a big bowl of it as my meal.. 😉 When I feel extra creative I add some different seeds, nuts, or other veggies (and sometimes even fruit..!), but most of the time I just make this recipe as is. I love quinoa, and in this recipe it gets to soak in all the lovely flavours of the fresh herbs and lemon juice. As a bonus, unlike traditional bulgur tabouli, this one is also gluten-free!
Prep time: 15 mins
Cook time: 15 minutes
- 2 cups water
- 1 1/4 cup quinoa
- 1/2 English cucumber, finely diced
- 1 tomato, finely diced
- 1 cup finely chopped parsley
- 1/2 cup finely chopped fresh mint
- 2 tbsp finely diced red onion
- 1/2 cup extra virgin olive oil
- 1/3 cup lemon juice
- 1 1/2 tsp sea salt
- 1/2 tsp ground pepper
In a small saucepan, bring 2 cups water to a boil.
Add the quinoa and stir.
Cover with a lid, reduce the heat and simmer for 15 minutes.
Remove from heat and set aside to cool down (to speed this process, transfer the quinoa to a wide, shallow plate).
In a bowl, combine quinoa, vegetables, lemon juice, olive oil, salt, and pepper. Mix well and enjoy!
Feeling creative? some fun add-ons or toppings include; sunflower seeds, pumpkin seeds, tamari almonds, dried cranberries, finely chopped red cabbage, diced green apple, peach or apricot (if you add fruit, I would suggest omitting the tomato), or any other fun ideas that comes to mind!
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍
Subscribe to my Recipe of the Week list to get a fresh, plant-based recipe straight to your inbox, each week!
Looking for more recipes?
Click here to get your printed or electronic copy of my new cookbook!
100 vegan recipes from my food journeys around the world.