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Close up photo of Tabbouleh all mixed in a blow

Tabbouleh Without Bulgur

  • Author: Wafa Shami
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Category: Salad
  • Cuisine: Middle Eastern


This recipe is for tabbouleh without bulgur but rather with quinoa. Tabbouleh is a simple salad recipe, that is vegan, and this version of tabbouleh is gluten-free. Tabbouleh is made with parsley as the main ingredient, tomatoes, cucumbers, green onions, and some fresh mint, mixed in a simple olive oil lemon dressing.


  • 4 bunches of Italian parsley
  • 1/2 a bunch of fresh mint leaves.
  • 3 cucumbers finely chopped
  • 4 tomatoes finely chopped
  • 4-6 ounces of scallions (green onions)
  • 1/2 - 3/4 cup of cooked quinoa
  • 1/2-1 cup of freshly squeezed lemon juice
  • 1/4 cup of olive oil
  • 1/2 teaspoon sea salt (adjust to taste)


  1. Pick mint and parsley leaves by removing stems, wash well, strain and lay down on kitchen cloth to dry, you can use a salad spinner.
  2. Cook quinoa separately: rinse quinoa well, in a pot over medium-high heat, add one cup of tap water over 1/2  cup of quinoa, once it starts boiling, cover the pot, lower the heat to low and let it simmer for 10-15 minutes.
  3. Chop mint leaves and parsley finely, either by using a sharp knife or for a quicker and easier method using a food processor.
  4. Finely chop the rest of the ingredients, cucumbers, tomatoes, and green onions.
  5. In a large bowl mix parsley and all other ingredients including quinoa, then pour lemon juice, salt, and olive oil. Mix well and serve.


  • Make sure parsley is washed well after stems are removed, I clean one side of the sink and fill it with water, wash and rinse it 2-3 times.
  • Make sure parsley leaves are fully dry before placing them in the food processor, if their wet they can get mushy. I recommend using a salad spinner, and spread them over a kitchen towel for 1-2 hours to dry.
  • Once placed in a food processor you can press it a few times and don't keep it on, the idea is to chop them finely and not blend them like a paste.
  • Be generous with the lemon juice and olive oil, quinoa soaks a lot of the dressing, you can adjust the lemon juice based on your taste. But I do love my tabbouleh to be lemony.
  • Since parsley can take more time to prepare, you can have it ready 2-3 days earlier (washed and chopped) it can be stored in an airtight container in the fridge.
  • Tabbouleh can be stored in an airtight container in the fridge without dressing for up to 4 days. Take whatever portion is needed and mix it with the dressing before serving.