Quinoa Tabbouli Salad with Black Beans

Quinoa and Black Bean Tabbouli

We can’t seem to get enough of tabbouli-style salad. Though the traditional recipe calls for couscous or bulgur, quinoa tabbouli salad is fantastic (bonus — it becomes gluten-free). You can use red, tan, or black quinoa, or a combination. Embellished with black beans, this makes a high-protein salad that’s hearty enough to be a main dish, especially for a summer meal. Delicious served with hummus, rice-stuffed grape leaves, and fresh pita. Photos by Evan Atlas.

Serves: 6 to 8

  • 1 cup raw quinoa (any color, or try a combination)
  • 3 to 4 medium firm, ripe tomatoes, diced
  • 15- to 16-ounce can black beans, drained and rinsed
  • 1/2 cup finely chopped fresh parsley, or more, to taste
  • 2 to 3 scallions, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 large lemon, or more, to taste
  • Salt and freshly ground pepper to taste
  • Toasted sunflower seeds for topping, optional

Combine the quinoa with 2 cups water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes. If you’d like a more tender grain, add 1/2 cup additional water and continue to simmer until the water is absorbed. Fluff with a fork and allow to cool to room temperature.

Combine with the remaining ingredients in a serving dish and mix well. Cover and let stand for an hour or so before serving if time allows. Pass around toasted sunflower seeds for topping, if desired.

Quinoa and Black Bean Tabbouli salad

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4 comments on “Quinoa Tabbouli Salad with Black Beans

  1. Sheri

    I just made this as a side to steamed vegetables…I added a 1/2 C. fresh yellow corn. This was definitely a hit! So good….as vegetarian finding really good ways to fix Quinoa or Kaniwa is a challenge sometimes. Your recipes help me to be a bit more creative. Thank you Nava!

  2. Nava Post author

    Thank you for your comment, Sheri! So glad you enjoyed this; I like the idea of adding fresh corn to it.

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