Berry-Quinoa Tabbouleh

Tabbouleh is a Lebanese salad and traditionally has mint, parsley, finely chopped vegetables and bulgar wheat. It is light and refreshing salad that can be a side salad, used in a wrap or can be a meal-sized salad in itself.

This recipe replaces the vegetables with fresh berries, so this salad is perfect for the spring and summer seasons. The berries truly add a sweet freshness like none other.

Prep time20 minutes
Cook time15 minutes



  • Strawberries – 1 cup, chopped
  • Blackberries – 1 cup, chopped or whole

Nuts & Seeds

  • Almonds – 1/4 cup, slivered (optional)


  • Red onions – 1 medium, sliced

Spices & Herbs

  • Parsley – 2 cups, chopped
  • Mint – 1 cup, chopped
  • Black pepper – 1 tsp
  • Salt as per taste
  • Lemon juice – 1/4 cup
  • Garlic – 1/4 tsp


  • Quinoa – 1 cup, uncooked


  • Olive Oil – 2-3 tbsps


  1. Rinse the quinoa under cold running water. Then add the quinoa to a pot with 1 3/4 cup water and cook the quinoa until all the water is absorbed
  2. While the quinoa is cooking, prepare the salad dressing by whisking together the olive oil, lemon juice, salt, pepper and garlic
  3. To this bowl of dressing, add the chopped berries, parsley and mint. Mix well to ensure all the ingredients are coated with the dressing
  4. Once the quinoa is fluffy and cooked, add it to the bowl and mix well with the rest of the salad ingredients
  5. Chill in refrigerator for 1-2 hours for all the flavors to come together and develop
  6. Top with crunchy slivered almonds and enjoy!

Serving Suggestions

  • Use any other grain of your choice such as pearl couscous or millets
  • Use berries in any combination
  • To add an extra crunch, replace almonds with walnuts or toasted pine nuts

You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

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