Quinoa Tabouli Salad


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Easy Quinoa Tabbouleh

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Quinoa Tabouli Salad Recipe | Clean & Delicious

Video taken from the channel: Clean & Delicious

Directions. Step 1. Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been Step 2. Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl.

Add quinoa. Directions. In a large saucepan, bring water to a boil.

Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from. Add quinoa, tomatoes, cucumbers and fresh herbs into a large bowl. In a separate bowl, whisk together oil, lemon, salt and pepper.

Pour dressing over salad ingredients and toss to combine. Serve immediately or add in your favorite proteins (chickpea. Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer. Add quinoa and water to a medium saucepan, cover, and bring to a boil and reduce to simmer for 15 minutes until water is gone.

Let sit for 5 minutes, use a fork to fluff. Add quinoa to a large bowl along with tomato, cucumber, red pepper, orange pepper, parsley, mint, garlic, lemon juice, olive oil, salt, and pepper. Prepare quinoa according to package directions and allow to cool completely. In a large bowl, combine cooled quinoa, kale, parsley, tomatoes, onion, and mint, stirring to mix thoroughly. In a small bowl, whisk lemon juice, olive oil, salt, and pepper.

Tabbouleh salad (sometimes spelled tabouli or tabbouli), popular throughout the Middle East, has roots in Lebanese cooking. This fresh green vegan salad features chopped fresh parsley, fresh mint, tomato, scallions, lemon juice, and olive oil. Traditional tabbouleh also includes bulgur wheat grains. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes.

Allow to cool to room temperature; fluff with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Directions Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender.

Quinoa Tabbouleh Salad. Rating: Unrated 13 Easy Quinoa and Edamame Salad. Rating: Unrated 3 More Quinoa Salad Recipes Quinoa, Beet, and Arugula Salad Rating: Unrated 145 Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes.

List of related literature:

WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS: We wanted to feature the delicate texture and nutty flavor of quinoa in a fresh-tasting salad hearty enough for a main course.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

WHY THIS RECIPE WORKS: With its hearty flavor, chewy texture, and complete protein properties, quinoa has increasingly become a popular side dish.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the quinoa, stir to combine, and heat through for 2–3 minutes.

“Honestly Healthy: Eat with your body in mind, the alkaline way” by Natasha Corrett, Vicki Edgson, Lisa Linder
from Honestly Healthy: Eat with your body in mind, the alkaline way
by Natasha Corrett, Vicki Edgson, Lisa Linder
Jacqui Small LLP, 2013

FLUFF the quinoa and add the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

What I love most about quinoa is that when you incorporate it into a dish, it does an amazingly great job of flattering the flavors of whatever else is in the dish.

“The Lose Your Belly Diet: Change Your Gut, Change Your Life” by Travis Stork, M.D.
from The Lose Your Belly Diet: Change Your Gut, Change Your Life
by Travis Stork, M.D.
Bird Street Books, 2016

As an added bonus, quinoa is gluten-free, ideal for those with Celiac disease or other grain sensitivities.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
from The Looneyspoons Collection
by Janet Podleski, Greta Podleski
Hay House, 2012

Add the quinoa, reduce the heat to low, and simmer until the quinoa is fluffy but still slightly crunchy, 15 to 20 minutes.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

Transfer the quinoa to a large bowl and toss together with the feta, tomato puree, parsley, chives, and dill.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

If you haven’t tasted quinoa yet, try the recipe for Toasted Quinoa Pilafon page 175.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Just made this today but I substituted a little tahini for the olive oil in the dressing. It was delicious! But now I’m curious as to what you use for the dressing since I know you aren’t using oil now either.

  • Arevnersss inch lavn eq inch lava vor Lilitnela miacel qez Hex jan.Bayc lav kliner vor [email protected] hayeren aliqum el mianar qez u erkusav lineiq.shat lav kliner u shat urax klinenq.������������

  • Looks great but way too much fat & salt. ( olive oil, Feta Cheese) I will substitute with Nutritional Yeast & Tamari with NO oil. Thanks!!

  • I loved this recipe. The vegetables I used were tomatoes, cucumber and radish. The next day I added cumin and it was really delicious. Unfortunately, not one other person in my family of 5 enjoyed it with me.

  • +1 I love it. Thank you for sharing these great healhy recipes! I’m french and you speak with an easy way to understand, not too fast. Thank you again!

  • I don’t know where you get this recipe from but it is totally wrong if you are not from this culture please do not try to duplicate Tabouli, it can not be duplicated by using Quinoa.

  • Little tip for those that can’t digest raw onions so well. Once cut before adding them to the salat sprinkle first with salt. This makes them way more digestible!

  • You cannot call it Tabouli.. it is an authentic Lebanese dish and has cultural basis.. Tabouli is made with lots of parsley..no cheese no cucumber..

  • As some others said, it is a nice quinoa salad with a mediterranean twist rather than tabouli. It needs much more parsley, a LOT less grain, and lose the cucumber, garlic and the cheese.

  • Yay! New video! Your recipes are always so healthy and so tasty! Can’t wait to try this one. Also thank you for checking out our channel!!!

  • Thank you so much for making this dish and the video, I am trying to eat healthier and this is a recipe I can start with so thanks.

  • Hi Dani, may I request your version of cooking tofu? I did a search and didn’t see a video on tofu from you. I always love new recipes for tofu from my favorite YouTubers

  • Looks amazing!! I will try it!

    In my opinion, I think you should change the name of the recipe. The Tabouli is originally made with tomatoes and parsley and another grain( other seasoning also)
    I know that you are inspired by a Mediterranean dish. Being Arab; for me it is more like an Arab salad (cucumber, tomato, lemon, salt and olive oil..) than it is Tabouli

  • gorgeous but my god the oil just negated it all// id use about one third of what was used here and lime is so much nicer also than lemon its perfect with mint

  • I’m a new subscriber:)
    I like what you did here.
    As a middle easterner who eats this salad at least twice a week I’d like to recommend you add dry mint and a small pinch of paprika to the quinoa next time, i think you’re going to like it.
    Have a nice day and happy cooking.

  • Հեղինե ջան թաբուլեն մարոլի փոխարեն թարմ քաղած խաղողի թփով էլ փորձի ուտես էնքաաան համեղա!
    Բլոգում տեսել եմ որ խաղող էլ ունեք ձեր այգում!������

  • Բարև ձեզ աղջիկներ ջան ������Լիլիթ ջան ուրախացա, որ տրամադրությունդ լավա, թե չէ երեգվա բլոգում մի քիչ նեղված էիր��դու շատ սիրուն ու քաղցր ես ������էդ գույնն էլ քեզ շատա սազում ������

  • Just found you and so happy I did! I wasn’t even trying to go plant based or “healthy/organic but now I am very interested! I love how you explain all the nutritional information about the foods we eat which is extremely important! Thank you for explaining everything and for the great recipes. Can’t wait to try this salad!

  • Hello, your recitals are so soothing, as well as informative, I am a great fan.
    I am from the Middle East since it is an Arabic word, may I point out: it is “Taboula” the last vowel is a light “a” not “ee”. If you care to know:).

  • I’m going to be preparing this for my lunch. It looks lonely though, I may have to add chickpeas or lentils… yummy. Thank’s once again for your thoroughness

  • what about the high oxylates in parsley? also, it is said to get rid of the saponins in the quinoa, to soak it. would that harm the texture for the tabouli?

  • Well look who…. The excellent communicator teaching this 40 year researcher a thing or two!! The one negative i see is the olive oil. NOT necessary or healthy. _( I’m an Esselstyn, Greger kinda guy) but other than that… Do your kids and husband realize how fortunate they are??

  • I love that you didn’t use mint or cucumbers. It looks delicious ❣I want to try it with eggplant and maybe mushrooms. Also with spinach for the green, and less parsley. It’ll be fun to play around with! Thank you for the recipe!

  • Erbs! Wtf!

    They are called ‘ herbs ‘!
    If you are speaking English, then please pronounce correctly!

    ( with the emphasis on the ‘ h ‘ )

  • Hi Dani.
    Today I tried your tabbouleh.
    It came out perfect but was bit bitter.i really like to know what brand quinoa do you use for all quinoa recipes.

  • Hi Dani.. just subscribed to your channel.. tried three recipes so far and they were delicious! I want to try this one just one question, will it stay fresh for a few days refrigerated after adding the dressing?

  • Thank you for all the information you provide. This is great since I’m just learning to cook plant based and healthier and your videos are so educational on every step of the cooking and the background on the ingredients are so helpful!

  • tabbouleh is a family dish. When growing up, (my father was Syrian) and made this dish but without a grain. It is great on a hot
    summer day. We ate ours with scooping it up in a lettuce leaf. When i decide to make mine I would probably eat the tabbouleh with a kale leaf.
    Very refreshing dish. Thank you for the recipe, sharon california

  • Great presentation and detailed info of all the ingredients!
    Question: I’m thinking of going vegan raw, but where can we get a good source of calcium for our bones?

  • Hello:)
    I am fairly new to your videos and thought it was time to say thank you for what looks to be some yummy recipes!!
    But also, to say thank you for bringing so much knowledge to the table as well!! I appreciate that you take the time to explain things slowly and completely!!
    Today, for instance, I learned parsley isn’t just something to move off your plate but it can be eaten!!
    I’m embarrassed to say that at my age of 62 I didn’t know better!! It was always used as a garnish during the holidays by my mother & grandmother. And the older kids would trick the younger kids into taking big pieces and eating them… not a great memory!!
    I’m looking forward to making this today after I go to the farmers market this afternoon to buy parsley!!

  • Are these times correct if you do rinse the quinoa before cooking? This recipe looks wonderful….can’t wait to try it! And you’re right….I always have quinoa but don’t always have bulgar!

  • I have bought those tabouli bowls at Whole Foods. They taste quite good.

    Also after seeing those chipmunks I am now convinced that “Chef Ani” is lowkey a Wildlife Documentary.

    And what scared you at the end?

  • Հաաաայ Հեղին ջան!
    Երեկվանից լուսամուտ եմ սրբում��������
    Ջանդաաամ! Սենց օր հլը չեր եղել երկու նլոգ ու ուղիղ եթեր
    Ընտիր օր էր
    Շաաատ շնորհակալ եմ Օպերատորից և ձեզանիզ…

  • Cracked wheet is more healthier and more delicious taste for tabouli. And it needs more parcely than ur recepie and they never use garbanzo beans in tabouli..

  • Ехине джан англерен чем асканум.байц кани вор дук ек екранин.чкарохаца чдител.вороветев сирум ем дзез шаааат.енкан бан ем соворел дзезаниц.шноракал ем

  • I have never had quinoa before. It looks strange but I hear it’s delish. I’m convinced that I need to eat this cuz Arqa ate it…


    Someone make this for me!��

  • Ive been making tabouli every week! Lately I’ve been enjoying it with finely minced/riced cauliflower (in food processor) instead of a grain. It’s really good this way! And I add in some garbanzo beans and enjoy it as a lunch.

  • Heghine jan, you should do outdoor cooking more often, it looked so beautiful, colorful and relaxing������.
    Loved the fact, that the kids were helping you, looked so cute and sweet����
    Thanks to my adorable Salt guy��, next time I’ll make my
    Tabbouleh with quinoa����

  • Dani, thank you sooo much for this recipe! I made it for dinner last night and my husband and I were over the roof, it was sooo delicious! We both had seconds and could easily have had thirds �� It’s so flavourful and I didn’t regret buying the feta in block form, best advice ever! My husband made me promise to make this a staple in our house and I can’t wait to make it again. I have made several of your recipes and they’re always a hit. Thank you!!!!!!

  • I love your channel and recipes but most of all your children are amazing. Mine are grown and gone so enjoy every moment you still have with your children. Love from North Carolina.

  • Lil jan qezel mamayi nman sazum e xohanoc,hamegh patrastel,inch lavna dzer aygin,edpisi aygi unecoxe chi uzi tun mtni,el chem asum vor 2 sirun aghjikner irenc gegheckutyamb aveli en gegheckacnum tesarane.Barevner bolorit sireliners,mer amenalav,ankrkneli operator jan hatuk shnorhakalutyun dzez ays geghecik,hetaqrqir tesanyuteri hamar.Dzez urax,jerm or sireliners,Arqayin,Bekin amur pachikner������‍��‍��‍������‍♂️����������������

  • Hexine jan aravot shut inch gexecik tesaran mez pargeveciq:) Erku gexeckuhiner gexecik aygum hamex axcan en patrastum.Sranic avel vochinch petq chi:)Mekd myusicd lavn eq.

  • Hi heghineh, my mother studied in arminia and told me bout walnut jam made after curing the walnuts in lime (CaO), can you show us the recepi?

  • Your videos are simple, yet very well crafted. The idea of voluntary simplicity resonates throughout this video.
    I never thought of making a quinoa-based tabouleh until I stumbled upon this video. You also encourage the sustenance of local economies through your use of local brands like GoGo Quinoa (I’m from Montreal, so that’s the only quinoa brand I buy).
    All in all, this is the best quinoa video I’ve seen on YouTube thus far! Keep it up!

  • I was disappointed that you did not add some bulgur in that salad called Quinoa Tabbouleh salad. I was waiting to see that step. Anyway I plan to do my own version with bulgur and quinoa. It won’t hurt to get both. Very good and clear explanation of your video. I saved it among my bookmarks. Thank you.

  • We just LOVE the fun little things you interact with butterfly, chipmunks, dragonfly… gave us a good laugh! Now if you lived in Latin America, you’d have no problem pronouncing Keen-wah, but we’d probably really mess up on some Norwegian words. Like Fjord is it a Norwegian-made brand of cjar??? 😉