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Quinoa Tabbouleh Salad served in a bowl with two spoons topped with lemon wedges
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5 from 2 votes

Quinoa Tabbouleh Salad

This quinoa tabbouleh salad recipe is fresh and healthy made with quinoa, tomatoes, cucumbers, scallions, loads of fresh herbs like parsley and mint, and a light lime-olive oil dressing.
Course Salad
Cuisine Mediterranean
Keyword Quinoa Tabbouleh Salad
Diet Gluten-Free, Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 304kcal
Author Bhavana Patil


Measuring cup used 1 cup = 250 ml

    For Salad

    • 1 cup dry quinoa rinsed
    • 1 ¼ water
    • 2 medium tomato deseeded and diced (about 1 cup)
    • ½ english cucumber diced, (about 1 cup)
    • 1 large parsley  finely chopped (about 1.5 cups)
    • ½ cup mint leaves  finely chopped
    • 3 green onion finely chopped

    For Dressing


    For the Dressing

    • Add all the dressing ingredients into a jar and whisk well for few seconds.

    Cook Quinoa

    • Instant Pot Pressure cooker: I generally cook the Quinoa in an Instant Pot as it very easy and every time we get a perfect fluffy separated grain. Pressure cook 1 cup quinoa with 1 ¼ cups of water (vegetable broth) on High pressure for 1 minute and let the pressure release naturally.
      In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed quinoa with 1.5 cups of water for 2 whistles on medium-low heat. Let the pressure release naturally.
      On Stovetop in a Vessel: Cook the rinsed quinoa with 2 cups of water on medium-low heat until cooked and let it cool a bit.

    For Salad

    • Remove the stems of the parsley and mint and finely chop them using a knife or food processor.
    • In a large mixing bowl, add the cooled quinoa, tomatoes, onions, tomatoes, cucumber, chopped parsley, and mint.
    • Pour the dressing over the salad. Toss well! Serve immediately quinoa salad at room temperature or chilled.



    • Use fresh lime juice to get the best flavors for the salad dressing.
    • You can replace quinoa with couscous, millets, or bulgur (fine variety).
    • You can use either cherry or grape tomatoes.
    • Feel free to add vegetables of your choice to make it more healthy.
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


    Calories: 304kcal | Carbohydrates: 34g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 10mg | Potassium: 516mg | Fiber: 5g | Sugar: 3g | Vitamin A: 916IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 3mg