Quinoa Tabbouleh

Quinoa Tabbouleh

Course: Vegetarian
Cuisine: Syrian / Lebanese
Author: Felix (Simply Trini Cooking)


  • 1 3/4 cups water
  • 1 cup uncooked quinoa
  • 1/2 cup coarsely chopped seeded tomato
  • 1 cup chopped parsley
  • 1/4 cup raisins optional
  • 1/4 cup chopped cucumber
  • 1/4 cup fresh lemon juice
  • 2 tbsp. chopped onions or red onions
  • 1 tbsp. olive oil
  • 2 tsp. minced fresh onion
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. fresh mint leaves freshly chopped (optional)


  • Wash the quinoa in water to remove the bitterness.
  • Add 1 3/4 cups of water. Bring to boil and cook until the water is entirely absorbed.
  • Stir to make sure the quinoa does not stick together. Set aside to cool.
  • Add the rest of the ingredients into the cooked quinoa.
  • Mix together the olive oil, lime juice, black pepper, salt and minced onion.
  • Pour into the salad and toss together.
  • Cover. Serve at room temperature or chilled.


Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved

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