Day 18 of Salad a Day


Tabbouleh typically has bulgur wheat in it and in this recipe I’ve replaced the bulgur wheat with quinoa. If you need help cooking quinoa, look no further than this post where I shared some tips and pics on how to create the perfect quinoa every time. And quinoa can be frozen, so you’ll always have some on hand if you cook a couple of cups at a time.

The key to tabbouleh is the size of the pieces – think small; and the herbs – parsley and mint work beautifully together in this dish.



  • Author: Amanda
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Middle Eastern


  • 2 truss tomatoes
  • 1 cucumber
  • 1 red capsicum
  • 1 small red onion
  • ½ cup quinoa (cooked)
  • 1 handful mint leaves (chopped finely)
  • 1 handful parsley (chopped finely)
  • 1 tablespoon oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • pinch salt


  1. Dice tomatoes, cucumber, capsicum and onion finely.
  2. Stir together in bowl.
  3. Add in quinoa and herbs.
  4. Stir to combine.
  5. Add oil, apple cider vinegar, cumin, paprika and salt to a jar. Shake to combine and pour over the vegetables.
  6. Stir to combine evenly.
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This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.


salad a day

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