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Quinoa Pecan Tabbouleh

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quinoa tabbouleh with apple slices
quinoa tabbouleh with apple slices

Quinoa Pecan Tabbouleh

5 from 2 votes
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Course: Lunch
Cuisine: American
Keyword: dairy free, gluten-free, pecans, Quinoa, Tabbouleh, vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 401kcal


  • 1 cup quinoa, uncooked
  • 1 medium cucumber
  • 1 medium tomato, red
  • 1/8 medium onion, red
  • 2 stalk green onion
  • 4 tablespoon parsley, fresh
  • 1 tablespoon mint, fresh
  • 1 tablespoon olive oil
  • 1 1/2 tablespoon lemon juice
  • 1 tablespoon vinegar, red wine
  • 1/2 cup pecans, chopped

Serve With

  • 4 medium apple


  • Cook quinoa as directed on package. Set aside to cool.
  • While quinoa cooks, peel cucumber and cut tomato, removing the seeds. Finely chop the cucumber, tomato, red and green onions, parsley, and mint.
  • Once quinoa has cooled, add the vegetables, olive oil, lemon juice, vinegar, and chopped pecans; toss to combine. Serve with sliced apples on the side.
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Calories: 401kcal | Carbohydrates: 60g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 11mg | Fiber: 10g | Sugar: 22g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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