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Vegetable Quinoa Tabbouleh Recipe

Vegetable Quinoa Tabbouleh

Vegetable Quinoa Tabbouleh

Carrie Forrest
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Side Dish
Cuisine Mediterranean
Servings 6 servings


  • Instant Pot Multi Pressure Cooker


  • 2 cups quinoa rinsed
  • 3 1/2 cups Water
  • 1 tbsp extra-virgin olive oil
  • 1 lemon juiced
  • 1 English cucumber peeled and diced
  • 2 medium tomatoes diced
  • 4 scallions white and light green parts only chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tbsp chopped fresh mint
  • 1/3 cup pine nuts toasted


  • Combine the quinoa, water, olive oil, and lemon juice in the inner pot.
  • Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 20 minutes. Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.
  • Unlock and remove the lid. Using a fork, fluff the quinoa, then stir in the cucumber, tomatoes, scallions, parsley, mint, and pine nuts.
  • Serve immediately, or place the tabbouleh in an airtight container and refrigerate for up to 4 days.


MEAL PREP TIP: The sky’s the limit for other items to include in this salad. I like shredded chicken, sliced avocado, dried cranberries, raisins, chopped pistachios, or Parmesan cheese.
PER SERVING Calories: 301; Fat: 11g; Carbohydrates: 42g; Fiber: 6g; Protein: 10g; Sodium: 11mg
Keyword Instant Pot, vegan, vegetarian
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