This Vegan Quinoa Tabbouleh is a fresh and vibrant twist on a classic favorite! Packed with fluffy quinoa, fragrant herbs, and crisp veggies, it’s the perfect balance of light, zesty, and delicious.

Whether you’re serving it as a side dish, a meal-prep favorite, or a refreshing main course, this tabbouleh is a simple way to bring big flavor to your table. Plus, it only gets better as it sits, so it’s great for making ahead!

How to make Vegan Quinoa Tabbouleh

To make Vegan Quinoa Tabbouleh, start by cooking the quinoa. Combine the quinoa and water in a medium pot, bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until the water is fully absorbed. Once cooked, remove the quinoa from the heat, fluff it with a fork, and set it aside to cool completely.

While the quinoa cools, prepare the salad by mixing the cooled quinoa with parsley, mint, tomatoes, cucumber, and red onion in a large bowl. For the dressing, whisk together lemon juice, olive oil, salt, and pepper in a small bowl until well combined. Pour the dressing over the quinoa mixture and toss everything together until evenly coated.

Taste and adjust the seasoning if necessary. You can serve the tabbouleh immediately for a fresh and vibrant flavor, or chill it for about an hour to allow the flavors to meld

Tips:

Let the quinoa cool completely before mixing it into the salad to prevent the herbs from wilting and the salad from becoming mushy.
Fresh parsley and mint are essential for authentic flavor. Flat-leaf parsley works best, and feel free to add extra mint if you enjoy its refreshing taste.
Serve it with warm pita bread, hummus, or as a side to roasted vegetables.

Looking for more recipes? Check out my Vegan Crispy Potato Curry or my Vegan Philly Cheesesteak.

Vegan Quinoa Tabbouleh

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Prep Time 30

Cook Time 35

Total Time 1 5

Ingredients

1 cup white quinoa rinsed
2 cups vegetable broth
1 bunch fresh parsley finely chopped (about 2 cups)
¼ cup fresh mint finely chopped
1 cup diced tomatoes
½ cup diced cucumber
¼ cup finely chopped red onion
3 tablespoon fresh lemon juice
2 tablespoon olive oil
Salt and pepper to taste

Instructions

Cook the Quinoa:

In a medium pot, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork, and let cool completely.

Prepare the Salad:

In a large bowl, combine the cooled quinoa, parsley, mint, tomatoes, cucumber, and red onion.

Make the Dressing:

In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

Combine and Serve:

Pour the dressing over the quinoa mixture and toss to combine. Adjust seasoning as needed.
Serve immediately or chill for 1 hour for the flavors to meld.