Black Bean Quinoa Tabbouleh Salad

By Rena |

This light and healthy flavor-packed quinoa and black bean tabbouleh salad is a perfect make-ahead vegetarian side dish recipe that’s loaded with vegetables and plant-based protein. Easy to make, delicious, flavorful, and with only 15 minutes of prep time!

top view of mixed tabbouleh salad on a plate with spoon and fork in it

Why this quinoa vegetarian Salad is so good

This vegetarian salad is made with black beans for some added plant-based protein. Easy to make and also vegan-friendly.

Traditional Lebanese tabbouleh salad is made with only parsley, green onions, bulgur, and tomatoes. There are so many different ways to add a twist to a tabbouleh salad.

Have you seen or tried my other Tabbouleh salad recipe that I made with fresh some fresh pomegranates? It is a family favorite at every gathering and birthday parties!

How to make this QUINOA TABBOULEH

  • Cook the quinoa: Thoroughly rinse the quinoa under cold running water. In a medium-sized saucepan over medium-low heat, add quinoa, water, and 1/2 tsp salt. Cover and bring to a boil; Once the quinoa starts to bubble reduce the heat to low and let it simmer for 15 minutes or until cooked through.
  • Prep the other ingredients: Meanwhile, chop the veggies and set aside in a large bowl together with the rinsed beans.
  • Allow quinoa to cool: Once the quinoa has finished cooking, remove from the heat, and fluff with a fork. Let it sit at room temperature for about 10 minutes to cool
  • Add all ingredients to the bowl: Add quinoa to the bowl with the veggies.
  • Make the dressing: Next whisk lemon juice, olive oil, salt, and pepper to a mixing bowl.
  • Mix Salad and serve: Pour the dressing and give a good stir until all the ingredients are well combined. Refrigerate for an hour before servings, to allow all the flavors to meld.

cooked quinoa in bowl with fork in it to cool off

tabbouleh salad ingredients. Chopped tomatoes, cucumber, parsley, and green onions. Lemon slices

top view of tabbouleh on blue plate with spoon and fork in salad

FAQs and Tips

  • Cucumber is optional. If you don’t have any you may skip.
  • Lime instead of lemon
  • Avocado Oil in place of Olive oil
  • Minced cauliflower in place of quinoa for a low carb option.
  • Place leftovers in a container and store in the fridge for up to 5 days. Serve cold when ready to eat. Do not freeze.

 

What kind of parsley is used for tabbouleh?

Always use fresh parsley when making tabbouleh for optimal flavor. We have tried both flat and curly parsley to make tabbouleh and found that curly parsley will hold a better shape when cut really small to make tabbouleh. I personally love using a little bit of both because flat parsley has an intense flavor when compared to Curley parsley so a bit of both will ensure you keep a nice shape and flavor to your tabbouleh salad.

What do you eat tabbouleh with?

Being Lebanese myself, we eat tabbouleh with everything. Mostly served as a side dish, we have it with grilled veggies just like you would a normal salad. You may also serve it over lettuce like a lettuce wrap. It is a very popular way of serving tabbouleh in the middle east. Enjoy tabbouleh as is with some pita bread or other sides like hummus!

Is tabbouleh served hot or cold?

This quinoa Tabbouleh is best served at room temperature or cold. Never heat tabouleh the same way you would never heat up your salad. Personally, we love tabbouleh more on the cold side. We prepare it an hour ahead, cover it, and place it in the fridge so the juices soak it. Then we give it one last toss and serve! So good!

 

top view of tabbouleh salad on a plate with lemon wedges and green onions on the side

Here are more salads for you to check out:

top view of tabbouleh on a blue plate with lemon wedges

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top view black bean tabbouleh salad

Black Bean Quinoa Tabbouleh Salad

Tabbouleh salad made with cucumbers, black beans, and quinoa. Then tossed in with a lemon oil dressing, salt, and pepper dressing.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American, Mediterranean
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 162kcal
Author: Rena

Ingredients

  • 1 cup Quinoa rinsed
  • 2 cups Water
  • 1 small English Cucumber small chopped
  • 1 can 15 ounces black beans rinsed and drained
  • 3-4 Green Onions chopped
  • 1/4 cup Lemon Juice
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt divided
  • 1/2 tsp. Pepper
  • A bunch of fresh parsley finely chopped

Instructions

  • Thoroughly rinse the quinoa under cold running water.
  • In a medium-sized saucepan over medium-low heat, add quinoa, water, and 1/2 tsp salt.
  • Cover and bring to a boil; Once the quinoa starts to bubble reduce the heat to low and let it simmer for 15 minutes or until cooked through.
  • Meanwhile, chop the veggies and set aside in a large bowl together with the rinsed beans.
  • Once the quinoa has finished cooking, remove from the heat, and fluff with a fork.
  • Let it sit at room temperature for about 10 minutes to cool, add it to the bowl with the veggies.
  • Next whisk lemon juice, olive oil, salt, and pepper to a mixing bowl. Pour the dressing and give a good stir until all the ingredients are well combined.
  • Refrigerate for an hour before servings, to allow all the flavors to meld.

Notes

Substitutes:
  • Cucumber is optional. If you don't have any you may skip.
  • Lime can be used in place of lemon
  • Avocado Oil in place of Olive oil
  • Minced cauliflower in place of quinoa for a low carb option.
 
Storage:
Place leftovers in a container and store in the fridge for up to 5 days. Serve cold when ready to eat. Do not freeze.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 162kcal | Carbohydrates: 23g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 245mg | Potassium: 306mg | Fiber: 5g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg
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