This tasty vegan quinoa tabbouleh is always a hit and so easy to make! This speedy side dish doubles as an appetizer and snack, and is gloriously vegetarian, vegan, and gluten-free.
I have a weird foodie faux pas to fess up to.
Until fairly recently, I had no clue what bulgur was. Myyyy bad! I’ve been obsessed with Mediterranean food for ages and have eaten my weight in tabbouleh, yet had no flipping clue what I was actually scarfing!
I’ve always just assumed it was quinoa or cous cous or some random unidentified balls of garlic in my parsley. I really should pay better attention to what I put in my mouth.
Anywho! I decided that if I purchased bulgur, no matter how versatile a whole grain it is, it would wind up in the back of the pantry with the olives, millet, and the alluring-yet-intimidating black rice I purchased after an article promised it’s basically the best grain ever.
It’s like Narnia back there. I’m pretty sure there’s a secret door behind the cous cous that leads to an alternate dimension. I bet they have a Whole Foods there.
I, unfortunately, don’t have a Whole Foods within a 3 hour radius of my house.
I do, however, have a costco-sized bag of quinoa and a giant pile of parsley.
Make a little… or a lot! This mediterranean quinoa is quick, easy, and totally delicious!
- 1/2 cup dry quinoa
- 3/4 cup water
- salt and pepper, to taste
- 3 ripe roma tomatoes , finely diced (approx. 1.5 cups)
- 1/2 English/seedless cucumber , peeled and finely diced
- 3/4 cup finely chopped fresh parsley
- 1/2 cup thinly sliced scallions (both green and white parts)
- 3 TBSP quality olive oil
- 1 lime , juiced
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
- While your quinoa cooks, prep your parsley and veggies. The key here is to dice everything super small/fine.
- Combine cooled + seasoned quinoa with finely chopped parsley, tomatoes, cucumber, scallions, olive oil, and freshly squeezed lime juice.
- Mix, taste, reseason with salt and pepper and add more of your favorite ingredients, if desired! That's it!
- Need make-ahead or meal prep instructions? Simply prepare as written, cover, and refrigerate for up to 4 days. Enjoy!
If you get a chance to try this Quinoa Tabbouleh, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Tabbouleh is a great way to use up extra parsley if you bought a giant bunch only to use a teeny bit in a recipe and equally a fantastic use for leftover quinoa!