Quinoa Tabbouleh
Herb-forward quinoa tabbouleh with lemon and fresh vegetables—light, bright, and filling.
Sodium note
Traditional tabbouleh is naturally low in sodium when made from scratch—this version skips salt entirely and leans on lemon and fresh herbs.
Ingredients
- 1 cup dry quinoa, rinsed
- 2 cups water
- 2 cups fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 2 cups tomatoes, finely diced
- 1/2 cup cucumber, finely diced
- 3 scallions, thinly sliced
- 1/3 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon ground allspice
- Freshly ground black pepper, to taste
Method
- 1
Combine quinoa and water in a saucepan; bring to a boil, then reduce heat, cover, and simmer 15 minutes until water is absorbed.
- 2
Fluff quinoa with a fork and spread on a baking sheet to cool completely.
- 3
In a large bowl, toss the cooled quinoa with parsley, mint, tomatoes, cucumber, and scallions.
- 4
Whisk together lemon juice, olive oil, allspice, and black pepper, then pour over the salad and toss well.
- 5
Chill 15 minutes before serving for the best flavor.
Nutrition (estimated, per serving)
- Calories
- 260
- Protein
- 6g
- Carbs
- 30g
- Fat
- 14g
- Sodium
- 15mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use bulgur wheat instead of quinoa for a more traditional texture.
- Swap allspice for ground cumin if you prefer.
- Try lime juice in place of lemon for a slightly different tang.
Tips
- Chop the parsley very fine, tabbouleh-style, so it's more herb than grain.
- This salad tastes even better the next day once the flavors meld.
- For extra protein, stir in a handful of chopped walnuts or cooked white beans.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
