The Sea Salt

Southern California Surfing Food

Quinoa Tabbouleh


I have gotten in trouble before for altering recipes in class. So I don’t do that anymore.

In class

I love tabbouleh (classic Mediterranean salad), but I don’t really love bulgar. Nor do it ever have it in my pantry.

This classic recipe is just crying out to be made with quinoa. So I answered that age-old cry with my recipe for Quinoa Tabbouleh.

Simple, light and vibrant with fresh lemon and parsley, I think you will be in love.

Perfect for Spring. Enjoy!

Quinoa Tabbouleh

Quinoa Tabbouleh


  • 1 cup of uncooked quinoa, cooked and cooled (Ricemaker is always the way to go)
  • Juice of 1 fresh lemon
  • 2 Tbsp EVOO
  • 1/2 tsp sea salt
  • 1 English cucumber, partially peeled, and diced
  • 2 tomatoes, diced
  • 1/4 cup finely chopped red onion
  • 1 cup finely chopped fresh parsley
  • (also good with about 1/2 cup chopped mint in addition to parsley)


  1. Combine cooled quinoa with lemon, EVOO and salt.
  2. Add the rest of the veggies and parsley and combine.
  3. Season with more lemon or salt if needed.
  4. Refrigerate until ready to eat, or enjoy immediately.

Quinoa Tabbouleh

Quinoa Tabbouleh

My sad lemon from my tree in the yard (use a bigger one)

Quinoa Tabbouleh


Author: The SEA SALT

Cooking and surfing in Southern California

3 thoughts on “Quinoa Tabbouleh

  1. How delicious! Seems so fresh!

  2. one of the first middle eastern foods with which i became obsessed was tabbouleh, and i think your version is awesome! happy easter, mary. 🙂

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