Quinoa tabbouleh with crunchy vegetables
A quinoa-based tabouleh: chilled quinoa, carrot and bell pepper sticks, a dressing made with grated onion and chives, for a light and refreshing salad.
This quinoa tabouleh replaces bulgur with a gluten-free grain. It pairs well with grilled meat or a fish dish.
Ingredients and directions
- Prep time20 min
- Cook time15 min
- Resting30 min
- Total1 hr 5 min
- DifficultyEasy
- CostBudget
- Cooking methodCooking in water
- Estimated cost$5.55 $1.39 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $1.73
- $0.77
- $0.21
- $1.59
- $0.59
- $0.66
Prices from US supermarkets for 3 of 6 ingredients; Belgian prices for the rest.
Directions
- Cook the quinoa for 10 minutes in twice its volume of water, then let it cool.
- Chop the carrots and bell pepper into small sticks. ≈ 8 min
- Cook them for 3 minutes in boiling water, then drain them.
- Finely grate the onion and mix it with the vinaigrette. ≈ 8 min
- Add the vinaigrette to the cooled quinoa and vegetables.
- Mix well and sprinkle with chopped chives. ≈ 4 min
The bill
Quinoa tabbouleh with crunchy vegetables
- 200 g of quinoa$1.73
- 2 carrots$0.77
- 1 onion$0.21
- 1 bell pepper$1.59
- olive oil vinaigrette$0.59
- chives$0.66
Total$5.55
that's $1.39 per person
Estimated price; varies by store.
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