5-Ingredient Quinoa Tabbouleh

Summertime and the living is easy.

“Easy” being the key word. And while summer may (somehow already) be in full swing, who doesn’t love an easy summer side salad? If you’re looking for one, look no further than my recipe for simple, fragrant quinoa tabbouleh.

As much as I love complex salads with ten different veggies, cheese, crunch, dried fruits, and the kitchen sink, sometimes there’s nothing better than assembling a salad that’s at once delightfully simple and completely satisfying. This is especially true after coming home from an exhausting day at the office, when the only “cooking” you feel like doing is throwing a few things in a bowl, tossing it for a minute and calling it a day.

Enter: 5-Ingredient Quinoa Tabbouleh.

This classic summer salad is fresh, tangy, and did I mention only five ingredients? Don’t let the total time scare you; I swear, cooking the quinoa is the longest step in this recipe.

It all starts with bundles upon bundles of fresh parsley – ideal if you’ve got an herb planter and have tons of parsley to spare. And while parsley on its own is a top-notch herb, something magic happens when you combine it with onions, tomatoes, and lemon juice. Finally, quinoa happens to be an excellent vehicle for carrying all these flavours, unobtrusive yet robust, and it’s an easy swap for the traditional bulgur wheat.

Hint: Make it a meal by adding grilled chicken or enjoy alongside pita and hummus (or both!)

5-Ingredient Quinoa Tabbouleh
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 4
  • ¼ c. quinoa
  • 2-2½ c. parsley, chopped
  • 2 green onions, thinly sliced
  • 10 cherry tomatoes, seeded and quartered
  • ¼ c. lemon juice (the juice of about 1½ lemons)
  • ¼ c. olive oil
  • Salt and pepper, to taste
  1. Cook quinoa according to package instructions. Allow quinoa to cool for at least 5 minutes before combining it with the other ingredients. (Hint: I like to chop all my veggies while waiting for the quinoa to cook)
  2. In a large bowl, combine cooked quinoa, parsley, green onions, tomatoes, lemon juice, and olive oil.
  3. Season with salt and pepper according to your tastes.

(PS: Technically, yes, olive oil, salt, and pepper are all ingredients, too. But since they’re pantry staples, I’ve omitted them from the ingredient tally!)



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