Quinoa Tabbouleh

“Some traditions don’t break—they bend, stretch, and root deeper.”

Quinoa Tabbouleh

A reimagined take on the classic Levantine tabbouleh, this version swaps bulgur for quinoa but keeps the integrity intact: parsley-forward, lemon-bright, and textured with tomato, mint, and green onion.

Ingredients

1 cup quinoa, rinsed
2 cups water
2 large bunches flat-leaf parsley, finely chopped (don’t skimp)
½ cup fresh mint leaves, finely chopped
3–4 scallions, thinly sliced
2 medium tomatoes, finely diced
¼ cup extra virgin olive oil
¼ cup fresh lemon juice (or to taste)
Salt and pepper, to taste

How The Alchemy Happens

Bring quinoa and water to a boil. Reduce heat, cover, and simmer 15 min or until fluffy. Let cool completely.

In a large bowl, combine cooled quinoa with parsley, mint, scallions, and tomatoes.

Drizzle in olive oil and lemon juice. Toss gently to combine.

Season with salt and black pepper. Chill before serving, if possible.

Adjust lemon and salt again before serving—this dish thrives on brightness.

🔙 Back to the Kitchen

“Let the grain change. Let the heart of it stay the same.”