Meatless Monday – Quinoa Tabbouleh

You’ve probably noticed from previous recipe posts that my favorite sample lady at Whole Foods often inspires me to try new things. Last week when I was there picking up lunch, the first taste of this flavorful salad compelled me to turn my cart and begin gathering all of the ingredients I needed to make it myself.

This recipe for Tabbouleh is a bit different in that it uses quinoa instead of the traditional bulgur, making it not only gluten-free, but also upping the protein so it can easily stand alone as a vegetarian main dish.

Quinoa Tabbouleh

Serves 4. Adapted from Whole Foods.


1 cup quinoa, cooked according to package directions

1 cup finely chopped flat-leaf parsley

5 green onions, finely chopped

1/2 cup diced red onion

2 cups small grape tomatoes, halved

1 cucumber, peeled and seeded, thinly sliced

Juice of 2 lemons

1/4 cup extra virgin olive oil

1/2 cup toasted walnuts*

Sea salt, pepper and crushed red pepper to taste


Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and crushed red pepper. Serve room temperature or chilled.

*any kind of toasted nut could be used. Suggestions for additional ingredients include dried cranberries, feta cheese or goat cheese


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