Quinoa tabbouleh

Last summer, I stayed in Greece for 7 weeks, explored historical sites, beaches, monasteries, Greek culture and of course the Greek food!!!!! I also spent 2 days hiking the mountains at 38C (yes I almost dehydrated in the middle of the hike), It was amazing, the experience of a lifetime!

During my stay, I learned quite a few Mediterranean recipes and this is one of them, a classic Greek tabbouleh. It is such a delicious dish and can serve as a salad or a main.

Quinoa tabbouleh

This recipe is super simple, basically it’s just finely chopped ripe juicy tomatoes, cucumber, mint and parsley. All tossed with lemon juice and olive oil. It combines all the classic Mediterranean favours!!!

Quinoa tabbouleh

I also replaced traditional bulgur with Quinoa and tend to add more herbs and less grain, it is healthy, light and refreshing.

This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!

Quinoa tabbouleh
Quinoa tabbouleh

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Difficulty: Easy

Serves: 2

Prep.: 15 mins | Cook: 5 mins



  • 50g uncooked tricolour quinoa
  • 75g parsley, finely chopped
  • 40g fresh mint, finely chopped
  • 1 tomato (around 220g), finely diced
  • 1 Persian cucumber, finely diced


  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1 clove garlic, minced
  • Pinch of black pepper
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  1. Cook the quinoa following pack instructions, then set aside to cool.
  2. Combine all dressing ingredients in a small mixing bowl, mixing well.
  3. Mix all the salad ingredients with the dressing in a large mixing bowl.
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