Quinoa tabouleh

Quinoa tabouleh


Serves 6-8


  • 1/3 cup (60g) quinoa
  • 2/3 cup (150ml) stock
  • 1 1/2 cups parsley, chopped
  • 1/2 cup mint, finely sliced
  • 2 medium tomatoes
  • 1/2 small red onion, finely chopped
  • 1 tbsp extra virgin olive oil
  • 1/4 cup (60ml) lemon juice


Place quinoa and stock into a medium saucepan and bring to the boil.

Reduce heat to a simmer, cover and cook for 15 minutes until quinoa is cooked.

Allow quinoa to sit for 5 minutes before fluffing up with a fork and allowing to cool.

Combine cooled quinoa with all remaining ingredients.

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Serving Suggestions


  • Quinoa is a nutritional powerhouse, high in protein, iron, fibre, vitamins B6 and B12 and minerals such as manganese, tryptophan and magnesium. It’s also a phytonutrient-rich antioxidant and anti-inflammatory.
  • This salad is made in minutes if you’ve already got some cooked quinoa in the fridge. I keep some in an airtight container for this and other salads, or as a mucho-healthy covering for oven baked calamari or chicken nuggets.
  • Don’t just have this tabouleh as a side, it’s fantastic in sandwiches too with a little lean chicken or left-overs from the barbecue.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on FacebookTwitter or Pinterest.

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