Here’s twist on a favorite Middle Eastern salad, Tabbouleh is traditionally made with bulgur wheat. This Not Just For Passover Recipe: Quinoa Tabbouleh quinoa is gluten free and packed with fiber, protein, vitamins and minerals.
Here’s a Passover twist on one of our favorite Middle Eastern salads, Tabouleh. Traditionally made with bulgur wheat, this quinoa version is gluten free and packed with fiber, protein, vitamins and minerals. A light and nutritious addition to any meal, during Passover and all year round!
Do you want to make a traditional Tabouleh salad? Classic Tabouleh is a refreshing Lebanese salad made with fresh parsley, tomatoes, scallions and bulgur wheat with a simple olive oil, lemon and salt dressing. Find the recipe HERE
Quinoa Tabouleh
Prep Time: 10 mins- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 servings 1x
- Category: Salad
- Cuisine: Middle Eastern Vegan
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Here’s twist on a favorite Middle Eastern salad, Tabbouleh is traditionally made with bulgur wheat, this Not Just For Passover Recipe: Quinoa Tabbouleh quinoa is gluten free and packed with fiber, protein, vitamins and minerals.
Ingredients
- 3 cups cooked quinoa (click here for instructions on how to cook quinoa)
- 2 cups chopped parsley
- 20 yellow grape tomatoes, sliced in half
- 20 red grape tomatoes, sliced in half
- 3 scallions, white and green parts, sliced (optional)
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 tsp salt (or to taste)
Instructions
- Combine quinoa, parsley, tomatoes and scallions in a large bowl. Add olive oil, lemon juice and salt and toss well. Refrigerate until ready to serve
Nutrition
- Serving Size: 1/2 cup
- Calories: 106
- Sugar: 1
- Sodium: 110
- Fat: 5.7
- Saturated Fat: .8
- Unsaturated Fat: 4.6
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 2.7
- Cholesterol: 0
Martyne says
Can’t wait to make this for Shabbos
★★★★★
Vicky & Ruth says
Thanks. So glad we can inspire you 🙂
Diana says
Looks amazing! Do you think I can make this with tri color quinoa? It’s a mixed one from Trader Joes. Thanks.
Vicky & Ruth says
Sure you can use the tricolor quinoa. It won’t look as a traditional Tabbouleh, but it will be delicious. We love tricolor quinoa.
Staci says
HI
Im making this recipe for a 60 person seder. Any idea how much quinoa I would need?
or even how much the yield of 6 cups serves?. Thank so much its looks great!
Vicky & Ruth says
Hi Staci,
We are assuming you are making more than one side dish or salad, so we think 1/2 cup per person should be sufficient. We will make a note on the recipe, thank you for pointing that out together with nutritional information. We have never cooked quinoa in such large quantities, but we think it would probably be better to cook the quinoa in several batches instead of a really large one. Good luck for all that cooking! Let us know how it comes out.
sharon says
Was planning on making this now for our Saturday seder. Is 48+ hours too long for it to sit in fridge? Thanks so much for your recipes!!
Vicky & Ruth says
Hi Sharon, you can make the quinoa Tabbouleh 48 + hours ahead, it does taste better when the parsley and quinoa absorb the dressing. However, we would just wait and add the tomatoes either right before serving or a few hours before serving. We hope that helps. Chag Sameach!
Aracelly Friedman says
Good and easy but tastes better the next day!
★★★★★
Vicky & Ruth says
We agree Tabbouleh always taste better the next day!