Quinoa Tabbouleh Salad



Tabbouleh is a popular Middle Eastern dish often served as an appetizer along with hummus, eggplant, and spicy salads.  Traditionally tabbouleh is prepared with bulgur, which is made from wheat .

I substitute quinoa for bulgur, so the recipe is much friendlier to my blood sugar.  It’s also gluten-free.

The secret to this salad is finely chopping the ingredients without turning it in to paste – the finer the chopping the better.

(4 votes, average: 5.00 out of 5)
Quinoa Tabbouleh Salad


  • 1 cup quinoa, prepared and refrigerated (see below)
  • 4 cucumbers, finely chopped
  • 1/2 purple onion, finely chopped
  • ½ cup fresh parsley leaves, finely chopped
  • ¼ cup fresh mint leaves, finely chopped
  • Juice of two lemons
  • ¼ cup extra virgin olive oil
  • Salt and freshly ground pepper to taste


  1. Combine the ingredients in a bowl and mix.
  2. Serve cold.
  3. Variation: Add a small minced tomato for color and flavor.
  4. Prepare Ahead: to make 1 cup of prepared quinoa, cook ½ cup of rinsed quinoa with 1 cup of water until water is absorbed. Set aside for 5 minutes before removing from pot. This will make the quinoa fluffier. Refrigerate quinoa for 1-2 hours.

Yield: 4

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