Quinoa Tabouli Salad

Tabouli, or tabbouleh, is a popular middle eastern dish with as many pronunciations as there are variations on its recipe. Tabouli is traditionally made with bulgar, which is a type of cracked wheat. This recipe is made with quinoa, a grain rich in vitamins and protein. I love the aromatic smell of freshly chopped parsley, garlic, and dill. Thanks to the lemon juice and red wine vinegar, it has a subtle burst of flavor followed by the mellow goodness of fresh cucumbers and tomatoes. This dish functions well as a stand alone salad, or makes a wonderful side dish to accompany falafel, lamb gyros, or a Mediterranean pasta.


1 cup quinoa, cooked according to package directions and chilled

2 cups cucumbers, diced

1 heaping cup cherry tomatoes, diced

5 green onions, diced

1 1/2 cups chopped parsley

1 tbs chopped or dried dill

1 tsp salt

1 tsp pepper

2 cloves minced garlic

Juice from 2 lemons

3 Tbs olive oil

1 tbs red wine vinegar



  1. Add chilled quinoa to large bowl and add cucumbers, tomatoes, green onions, parsley, and dill. Stir until all ingredients are evenly distributed.
  2. In a small pitcher or bowl, mix lemon juice, garlic, salt, pepper, red wine vinegar, and olive oil until well combined.

3. Pour dressing over quinoa mix and stir to combine.

Cari Marye Griffith

About Cari Marye Griffith

Cari Marye Griffith is a photojournalist turned urban gardener with a deep love for good food, culture and community. Her comfort zone is a cup of Earl Gray, bright morning light and far too many house plants.

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