Prep Cook Yield Ready In
10 minutes 20 minutes 6 servings 30 minutes

Try This New Twist on Tabbouleh

A gluten-free side dish to enjoy all year.

Tabbouleh is a classic Middle Eastern salad made with bulgur, tomatoes and a high ratio of chopped fresh herbs. It’s easy to make, fresh, delicious and healthy too, making it a much-beloved side dish around the world.

Instead of classic bulgur, we wanted to try a version made with quinoa, which is high in fiber and protein. This the perfect vegetarian dish to serve for summer cook-outs, Friday night dinner, easy take-along lunch and even Passover.

It’s so easy to make — watch below and get cooking!


  • 1 cup uncooked quinoa (yields around 3 cups cooked)
  • 1 English cucumber, diced
  • 3 cups cherry tomatoes, halved
  • 1/4 cup olive oil
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh mint
  • 4-5 scallions, sliced
  • 1 tsp cumin
  • 2 tsp salt
  • 1/2 tsp pepper


  1. Rinse quinoa. Cook according to directions. Fluff with fork and let cool for five minutes.
  2. Add cooked quinoa to a large bowl. Add remaining ingredients.
  3. Chill in fridge for one hour to allow the flavors to marinate.
  4. Served chilled or at room temperature.

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