Get all your veggies, herbs, and grains with this Quinoa Tabbouleh Salad.

There’s a common misconception that the only thing vegans can eat are salads.

Well, I will be the first to say that I am not a salad person.

But! Tabbouleh is a salad we can all get behind. It has all the freshness of a summer salad everyone loves, but, in my opinion, it’s way more flavorful to eat than a bowl of leaves.

Tabbouleh is a traditional Lebanese dish, typically made with bulgur and with additional onions and mint.

For my recipe, I’m using quinoa instead because, to be honest, I’ve never made bulgur before and I always have quinoa in the cupboard, and I’ve kept it to just parsley, cucumbers, and tomatoes for the base.

This is a great salad because parsley is the main ingredient, and we should all try to incorporate more fresh herbs into our diet. Parsley is rich in vitamins K, C, and A, and it is loaded with antioxidants (1).

While it can be hard to sneak parsley into dishes in large amounts other than as a garnish, this quinoa tabbouleh salad uses a large quantity of it, so you can finally use up an entire bunch of parsley before it goes bad. We love reducing food waste!