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Easy Vegan Quinoa Tabbouleh without Mint

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  • Author: Crafting a Family Dinner
  • Prep Time: 20 minutes
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: side dish
  • Method: stove top
  • Cuisine: Mid Eastern
  • Diet: Vegan


Healthy quinoa vegan salad is a refreshing version of a classic Tabbouleh. Light full of parsley and refreshing lemon dressing. Packed with fresh veggies just no mint. Light and low calorie vegan salad is the perfect summer side dish for any get-together.


Units Scale

For cooked Quinoa

  • 1 cup of uncooked quinoa rinsed
  • 11/2 cups of water
  • 1/2 teaspoon olive oil
  • pinch of salt

For the Salad: 

  • 2 cups of cucumber dice
  • 1 cup of grape tomatoes cut in half (optional)
  • 1 cup of finely chopped parsley
  • 1/2 cup of carrot sticks
  • 1/2 cup of thinly sliced radish sticks
  • 1/2 cup thinly sliced purple green onion (regular green onion works but the purple adds to the color)
  • the juice of 2 lemons
  • 3 tablespoons of olive oil
  • salt and pepper to taste




  1. First cook the quinoa by placing 1 cup of uncooked quinoa in 1 and 1/2 cup of cold water in a pot on the stove. Bring to a boil and then reduce the heat to low and simmer for 15 minutes.  Keep an eye as when all the water evaporates the quinoa is done. Remove and fluff with a fork. 
  2. While the quinoa is cooking chop all the veggies, cucumber, grape tomatoes, parsley carrots, radishes, and green onion. 
  3. In a small bowl whisk together the juice of 2 lemons, 3 tablespoons of olive oil, and salt and pepper. 
  4. When the quinoa is cool, add the veggies and the lemon olive oil mixture. Mix lightly but well. Add a few sprigs o parsley or slices of purple-green onion for decoration. 

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