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Quinoa Tabbouleh with White Beans

Quinoa Tabbouleh with White Beans

Prep time 15 minutes
Cook time 15 minutes
Ready in 30 minutes
Makes 6 side servings


  • 2/3 cup uncooked quinoa, rinsed and drained
  • 1 1/3 cups water
  • Juice of 2 lemons
  • 1/4 cup extra virgin olive oil
  • 1 large garlic clove, grated or finely minced
  • 2 cups chopped Italian parsley leaves (from 2 bunches parsley)
  • 1/4 cup chopped fresh mint leaves
  • 1 bunch scallions, finely chopped
  • 1 large tomato (I recommend heirloom or beefsteak), seeded and diced small
  • One 15-ounce can Great Northern beans, drained and rinsed
  • Kosher salt
  • Fresh ground pepper


1. Combine the quinoa and water in a small saucepan and bring to a boil. Lower to a simmer, cover the saucepan with a lid, and cook for 14 minutes, or until all the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork. Cool to room temperature.
2. In a large mixing bowl, whisk the lemon juice, olive oil, and garlic.
3. Add the parsley, mint, scallions, tomato, beans, and cooled quinoa to the bowl with the dressing. Season very generously with salt and fresh ground pepper and toss to combine.
4. Cover and refrigerate for 20 minutes to allow the flavors to mingle. Serve chilled or at room temperature.


1. To speed up the cooling time, transfer the quinoa to a large shallow bowl and refrigerate until cool.
2. If you’re a fan of garlic, feel free to add an extra clove to the dressing.
Recipe by Serena Wolf of