Name: Tabulé de Quinoa — Vegan Quinoa Tabbouleh
Prep time: 20 min
Cook time: 15 min
Total time: 60 min
Ingredients: 1 cup uncooked quinoa ((or about 3 cups cooked)); 1 large bunch bunch fresh parsley (finely chopped, (about 2 cups loosely packed leaves)); 1 cup lettuce (finely chopped ); 1 large carrot (grated or finely diced); 2 lemons (juice, (about ¼ cup)); 3 tablespoons extra virgin olive oil; to taste Salt ((start with ½ teaspoon and adjust) to taste); Freshly ground black pepper ((optional))

Tabulé de Quinoa — Vegan Quinoa Tabbouleh

Vegan quinoa tabbouleh (Tabulé de quinoa) is a fresh and vibrant salad inspired by the traditional Middle Eastern tabbouleh, but made with quinoa instead of bulgur wheat, which makes it gluten-free and packed with protein.

Here’s a simple breakdown of your version:

Ingredients:

Cooked quinoa – your base; light and fluffy, it absorbs the dressing beautifully.

Parsley – finely chopped, adds freshness and that signature green color.

Lettuce – also chopped finely; gives extra crunch and volume.

Carrot – grated or minced for sweetness and color.

Dressing: a combination of fresh lemon juice, olive oil, and salt—bright, tangy, and perfectly simple.

How it comes together:

In a large bowl, combine the finely chopped parsley, lettuce, and carrot.

Add the boiled (and cooled) quinoa.

Drizzle with the dressing of lemon juice, olive oil, and salt.

Toss well to coat everything evenly.

Result: a refreshing, wholesome salad that’s great as a light meal or a side dish—zesty, crisp, and completely plant-based.

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Prep Time 20

Cook Time 15

Total Time 1

Course Appetizer, Lunch, Side Dish

Cuisine Mediterranean, Middle Eastern

Servings servings

Calories 280 kcal

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Ingredients

For the salad

1 cup uncooked quinoa (or about 3 cups cooked)
1 large bunch bunch fresh parsley finely chopped, (about 2 cups loosely packed leaves)
1 cup lettuce finely chopped
1 large carrot grated or finely diced
2 lemons juice, (about ¼ cup)
3 tablespoons extra virgin olive oil
to taste Salt (start with ½ teaspoon and adjust) to taste
Freshly ground black pepper (optional)

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Instructions

Cook the quinoa

Rinse the quinoa in a fine mesh strainer. Place it in a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 12–15 minutes, until the water is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, and let it cool.

Prepare the vegetables

Finely chop the parsley and lettuce, and grate the carrot. Place them in a large mixing bowl.

Combine

Once the quinoa has cooled to room temperature, add it to the bowl with the chopped vegetables.

Make the dressing

In a small bowl, whisk together lemon juice, olive oil, and salt (plus pepper if you like).

Toss and serve

Pour the dressing over the quinoa mixture and toss everything together gently until well combined. Taste and adjust seasoning with more lemon or salt if needed.

Chill (optional)

For best flavor, let the salad rest in the refrigerator for 20–30 minutes before serving.

Start Cooking

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 280kcal (14%)Carbohydrates: 35g (12%)Protein: 7g (14%)Fat: 13g (20%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 26mg (1%)Potassium: 476mg (14%)Fiber: 6g (25%)Sugar: 3g (3%)Vitamin A: 4316IU (86%)Vitamin C: 49mg (59%)Calcium: 63mg (6%)Iron: 3mg (17%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword gluten-free, healthy, plant-based, vegetarian

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Tabulé de Quinoa — Vegan Quinoa Tabbouleh