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Quinoa tabbouleh

Quinoa Tabbouleh Salad Recipe

A family favorite tabbouleh salad recipe made with quinoa and pomegranate seeds. A whole new flavor of tabbouleh that's taken to the next level with the addition of pomegranates.
Course Salad, Side Dish
Cuisine Mediterranean
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 303kcal
Author Rena


  • 2 Cups Chopped Parsley Curly or flat
  • 1 Cup Cooked Quinoa
  • 2 Cups Chopped Cherry Tomatoes ~ 1 Pint
  • 1/2 Cup Chopped Green Onion I use one bunch
  • 1/2 Small Purple Onion (White works) Chopped very small
  • 1 Cup Pomegranate Seeds about 1 pomegranate
  • 3 Tbsp Olive Oil
  • 1 Large Lemon Juiced
  • 4 Tbsp Pomegranate Molasses
  • Salt and Pepper to taste


  • Chop Parsley, green onions, tomatoes, purple onion, and place in a bowl.
  • Add in the Pomegranate seeds and cooked Quinoa
  • Add salt, pepper, lemon juice, Pomegranate molasses, and olive oil.
  • Mix well until combined. Serve and enjoy.


Some Quick Tips:
  • You may use either flat or curly parsley
  • Vine ripe tomatoes work fine but the sweet cherry tomatoes taste way better with this recipe
  • Either Purple onion or white onion will do. I like purple more. I use a small onion for 4-6 servings and a medium-sized onion if making a huge bowl.


Calories: 303kcal | Carbohydrates: 44g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 765mg | Fiber: 8g | Sugar: 19g | Vitamin A: 730IU | Vitamin C: 54.5mg | Calcium: 182mg | Iron: 4.5mg