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Quinoa Tabbouleh with Yogurt Dressing

Our take on this Mediterranean favorite stars nutty quinoa, green olives, and fresh veggies drizzled with a tangy yogurt dressing and topped with fresh herbs. Packed with protein, it’s great as a vegetarian main dish or serve as a side with grilled chicken or fish. 
Servings: 6
Total Time: 45m
Prep Time: 30m
Cooking Time: 15m
Quinoa Tabbouleh with Yogurt Dressing


For the tabbouleh:
  • 1 teaspoon olive oil
  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon salt
  • 1 1/4 cups water or low-sodium vegetable broth
  • 1 large English cucumber, cut into 1/4-inch pieces
  • 1 pint cherry tomatoes, halved
  • 1 cup pitted green olives
  • 2 tablespoons chopped fresh mint or parsley
For the dressing:
  • 1/2 cup plain Greek-style yogurt
  • 1 clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper to taste

Preparation Instructions

  1. Cook the quinoa—Heat oil a large sauté pan or Dutch oven over medium-high heat until shimmering. Add quinoa and cook, stirring constantly, to toast the quinoa—about 2 minutes. Stir in the water or broth along with the salt and bring to a boil. Reduce heat to low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside until cooled to room temperature.
  2. Add the veggies—Add cucumbers, tomatoes, and olives to quinoa and stir to combine evenly.
  3. Finish and serve—Divide tabbouleh between individual bowls. Drizzle with dressing and sprinkle with fresh herbs. Enjoy!


Rinse Cycle

Rinsing removes quinoa’s natural coating, called saponin, which can be bitter or have a soap-like flavor.

Crunchy Quinoa

If any liquid remains in pot or quinoa is underdone, return pot to low heat and cook, covered, for another 5 minutes.