From the Sugar Happy Kitchen: Quinoa Tabbouleh Salad

Tabbouleh is a traditional Middle Eastern salad with deep roots in the Eastern Mediterranean region, with Lebanon, claiming it as a culinary treasure. 


Traditionally composed of finely chopped curly parsley, tomatoes, mint, onion, and bulgur, Tabbouleh is seasoned with olive oil, lemon juice, and salt. We use quinoa as a low-glycemic alternative in this modern adaptation, offering a delightful twist to this time-honored dish.



  • 3 scallions, chopped
  • 1 medium to large tomato, diced
  • 1 cup fresh curly parsley, chopped
  • 2 1/2 cups cooked quinoa (at room temperature)
  • 2 fresh lemons, squeezed
  • 1 teaspoon salt
  • 3 tablespoons olive oil

Makes 5 cups


Quinoa Cooking Instructions:

  1. Prepare Quinoa
    • Place 1 cup of quinoa grain with 2 cups of water in a pot. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes or until the quinoa is tender and the water is absorbed.

Tabbouleh Instructions:

  1. Prepare the Ingredients:
    • Chop three scallions.
    • Slice one medium to large tomato into squares.
    • Chop 1 cup of fresh curly parsley.
    • Ensure the quinoa is cooked and at room temperature.
  1. Combine the Ingredients:
    • In a large mixing bowl, add the chopped scallions, diced tomatoes, and fresh parsley.
    • Add 2 1/2 cups of cooked quinoa to the bowl.
  1. Add Flavor:
    • Squeeze the juice of two fresh lemons into the bowl for a zesty kick.
    • Sprinkle 1 teaspoon of salt over the ingredients.
  1. Final Touch:
    • Drizzle 3 tablespoons of olive oil into the mixture.
  1. Quinoa Nutrition:
    • Quinoa is a versatile grain and an excellent source of protein and fiber. It adds a nutritious boost to your Tabbouleh, promoting satiety and supporting overall health.
  1. Mix Well:
    • Gently toss all the ingredients together until well combined.
  1. Serve or Refrigerate:
    • Your Tabbouleh with Quinoa is ready to be enjoyed immediately.
    • If you prefer a chilled salad, refrigerate it for at least 30 minutes before serving.


  • Tabbouleh with Quinoa is versatile and can be served as a refreshing side dish or a light main course.


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