Quinoa Tabouli

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 253.6
  • Total Fat: 12.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 337.7 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 3.3 g
  • Protein: 5.8 g

View full nutritional breakdown of Quinoa Tabouli calories by ingredient
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Found at specialty stores like PCC Found at specialty stores like PCC
Number of Servings: 7


    1 1/2 cups organic red quinoa
    2 1/3 cups water
    1 organic cucumber
    3 organic Roma tomatoes
    1/2 bunch organic green onion
    2 tablespoons organic fresh mint
    1/2 bunch organic cilantro
    1/3 cup organic lime juice
    1 teaspoon salt
    1/2 teaspoon organic black pepper
    1 teaspoon organic minced or crushed garlic
    1 tablespoon organic dried mint
    1/3 cup organic extra virgin olive oil


Rinse quinoa in cold water in a fine mesh colander and let drain well.

Bring water to a boil. Add quinoa, stir, and bring to a full rolling boil. Cover and reduce heat to a simmer; simmer for 5 minutes. Turn off heat and let the quinoa slowly finish for another 10 minutes. Let cool in the refrigerator.

Peel and dice cucumber, removing the seeds. Dice tomatoes. Thinly slice green onions. Chiffonade fresh mint and coarsely chop cilantro.

In a bowl mix together lime juice, salt, pepper, garlic, dried mint and olive oil.

When the quinoa has cooled, toss with cucumber, tomatoes, green onions, mint, cilantro and dressing.

Number of Servings: 7

Recipe submitted by SparkPeople user BELLATROTTA.

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Member Ratings For This Recipe

  • Very Good
    I used chopped fresh parsley instead of Cilantro and chopped fresh zuccini instead of cucumber (because I had them on hand). It was fantastic. (It wound up being like the old Moosewood recipe for Tabouli except for the use of quinoi instead of bulgar wheat.) I loved the mellower quinoi flavor. - 9/9/10

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  • Incredible!
    Perfect! Just started using quinoa, and thought it would be a perfect substitute for the bulgar in a taboulleh. So glad to find this recipe. - 5/31/10

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