Vegetable Quinoa Tabbouleh

Vegetable Quinoa Tabbouleh

Carrie Forrest
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
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