Quinoa Tabouli

Tabouli is a popular Middle Eastern salad. Traditionally, it consists of two main ingredients: parsley and cooked bulgur (a cereal grain made from wheat). I ditched the bulgur and went with quinoa, because everyone loves it and no one can pronounce it… just kidding (sort of), I really used quinoa here because its delicious, nutritious, and I cook with it a lot. In the last kitchen I worked at, we used to make a similar tabouli-type grain salad as a salad topping with leftover quinoa from the day before. I especially like this dish, because it’s pretty versatile and makes lots of leftovers; you can use it as a side or  a main, top green salads with it, stuff it into roasted tomatoes, etc. I ate it alongside some cooked green beans and garlicky roasted sweet potatoes. Although, don’t be fooled by the moderately sized, photogenic portion to the left: my real dinner serving was much more… generous. I’m hungry. Let’s eat.

1 cup quinoa, well rinsed
1½ cups low-sodium vegetable broth or water
1 or 2 cloves garlic, minced or finely grated
1/3 cup red onion, minced (if you don’t like raw onions that much, use scallions)
1/2 cup red and/or green bell pepper, diced
1 medium-sized tomato, diced
1/2 cup cucumber, diced
1/3 cup dried cranberries*
1½ cups fresh parsley, minced
1/2 cup fresh mint, minced
2 to 3 tablespoons extra-virgin olive oil
Juice of one lemon
1/4 cup pistachios or walnuts (optional)
Sea salt and freshly ground pepper, to taste

1. In a small saucepan, combine the quinoa and vegetable broth/water. Add a 1/4 teaspoon salt and turn heat to high. Once boiling, immediately turn heat down to low, cover, and let simmer for 15 minutes.
2. Remove from heat and let sit, still covered, for another 15 minutes. Remove lid and fluff with fork. Let cool to room temperature.
3. Place cooked quinoa into a large mixing bowl. Add the garlic, red onion, bell pepper, tomato, cucumber, cranberries, parsley, mint, olive oil, lemon juice, optional nuts, 1/2 teaspoon salt, and black pepper, to taste. Mix well with a spoon or fork. If needed, season to taste with extra mint, lemon juice, and/or salt.
Serves: 3 or 4 mains, 6 or 7 sides

*For the gluten-free option, make sure the dried cranberries aren’t dusted in flour by the manufacturer to prevent them from sticking.


1 Response to “Quinoa Tabouli”

  1. 1 I Define Culture February 19, 2013 at 7:44 pm

    Yuuuummmmmmyyyy!!! My husband and I made this meal for our family and everyone enjoyed it:)

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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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