Greek Quinoa Tabbouleh

I was looking for a new way to use quinoa this week, and boy did I find a winner. A few modifications here and there, but mostly I took the best of the recipe, along with what I had on hand, and YUM!

I love that this recipe can be a fresh side dish - it could be my new potluck go to. But it can just as easily be the main event as a fabulous Meatless Monday entree. It combines some of the best of the Middle East and Greece. Amazing!

I want to be clear, it involves a lot of chopping. I recommend making a big batch of stuff that involves a lot of chopping, because then you only have to make that time investment once. Or you can take advantage of the pre-chopped section of your grocery store.

You should start cooking the quinoa, and chop away while it's simmering. Then it's just a matter of throwing it all in a bowl with a delicious dressing. Simple, right?

Greek Quinoa Tabbouleh

Modified from Meatless Mondays recipe

Serving Size: 1 cup Serves: 13


  • 1 cup quinoa, rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, chopped
  • 2 stalks celery, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/4 white onion, minced
  • 2 cloves garlic, minced
  • 1 bunch of parsley, chopped
  • 1/4 cup lemon juice (fresh preferred)
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt


1. Bring 2 cups of water to a boil. Add the rinsed quinoa and cook according to package directions (usually simmering for 10-15 minutes). Set aside to cool.

2. Meanwhile, chop the tomatoes, cucumber, celery, peppers, onion, garlic and parsley. Toss together with the chickpeas in a large bowl.

3. Make the dressing: combine the lemon juice, olive oil, vinegar and dry seasonings (tumeric through salt). Whisk together.

4. Dress the veggies with as much or as little of the dressing as desired (nutrition information includes all the dressing). Add the cooled quinoa and stir together. 

Serving suggestions:

  • alone as a side
  • on top of mixed greens
  • in a pita
  • tossed with feta and/or Greek olives
  • with pita and hummus (my favorite!)

Katie Goldberg

Katie Goldberg, MCN, RDN, LDN, has been a registered dietitian since 2013, but has always had a passion for good food and a healthy lifestyle. Katie earned her Master’s of Clinical Nutrition from the University of Texas Southwestern Medical Center and has worked in private practice, higher education, in a clinical setting, and as an in-house dietitian for a food company. Whether it's at through large groups or one-on-one, Katie enjoys connecting people with easy and practical solutions for better health.