World Food/ Starters/ Salad/ Vegan

Quinoa Tabbouleh Salad by Jamie Oliver

Hello my lovelies!!

During summertime, we are always looking for new salad recipes, but when I say salad I mean fun ones, super good ones, salads with a little “wow effect” ! And this is why I say “stop right there, just taste this one!!”… Quinoa tabbouleh salad by Jamie Oliver!!!

First of all, Jamie Oliver is just a huge culinary crush for me. All the recipes I tested from his blog are amazing!! And I just love his style, his philosophy through cooking. What can I say, this guy is an example to follow for me. And cherry on the cake, his blog helps me with some recipe translation issues I have from time to time when I’m stuck on a word!! 😉

Then there is quinoa. I had this plant on my table for the first time not so long ago actually. And I love it since then. I already introduced my zesty quinoa salad which is really amazing, lots of flavors and taste!! With this recipe, you’ll have the same feeling, I promise!!

Of course, you know me, I made a few adjustments from the original recipe…

First, the recipe includes toasted pistachios. I hadn’t pistachios at home. Shame on me… I’ll just have to cook the recipe again, but with pistachios this time… And I had a little piece of cucumber looking at me and begging to be used… I couldn’t resist… And I added fresh coriander because it is so good!!

Are you ready to have a taste and color explosion on your table?

The recipe, Chef!

Quinoa Tabbouleh Salad by Jamie Oliver

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Serves: 5-6 Difficulty: Easy Price: $
Cooking Time: 30 min


  • 250 g quinoa
  • 1 ou 2 spring onions
  • 15 cherry tomatoes
  • 1 orange tomato (optional, brings a nice color)
  • 7 radishes
  • 1/4 cucumber
  • 1/2 pomegranate
  • 1 bunch of mint
  • 1 bunch of parsley
  • 1 bunch of coriander
  • 2 lemons
  • 4 tablespoons extra-virgin olive oil
  • Salt
  • Pepper
  • Paprika



Cook the quinoa in a large volume of salted boiling water according to the packet instructions.


Drain, rinse with cold water and leave to cool completely. Set aside.


Peel and chop the onions.


Cut in small cubes the tomatoes and cucumber. Trim the radishes.


Finely chop the mint, coriander and parsley leaves.


Whisk the olive oil, lemon juice (I add it little by little to adjust according to my taste), salt, pepper and paprika.


Add the quinoa and all the chopped vegetables in a large bowl. Pour the sauce. Adjust seasoning.


Finally, add the pistachios and the pomegranate.




You can also serve this recipe with bulgur wheat. Or a mix quinoa-bulgur wheat. The pomegranate brings a delicious taste and has many medicinal virtues. Use it over and over!!

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  • Reply
    Thursday May 10th, 2018 at 09:37 AM

    Recette essayée hier. Top! J’avais fait le mélange la veille, avec le mélange 3 quinoa et ai ajouté la sauce au dernier moment. Délicieux et original. À refaire sans hesiter

    • Reply
      Thursday May 10th, 2018 at 01:35 PM

      Merci pour ce message !! Cette recette est effectivement délicieuse et pratique à préparer !!

  • Reply
    Solène dbh
    Sunday May 27th, 2018 at 08:56 PM

    Recette divine !!! Très fraîche, cette recette est parfaite pour les journées d’été. La Grenade et les pistaches apportent un petit croquant et des saveurs “d’ailleurs”. Ce taboulé est une explosions de saveurs pour les papilles, et un plaisir pour les yeux avec toutes ces couleurs !!! À refaire sans hésiter !

    • Reply
      Monday May 28th, 2018 at 01:30 PM

      Merci beaucoup Ségolène !! C’est tout à fait ça !! Une explosion de saveurs et de fraîcheur !! Très bonne semaine à vous !

  • Reply
    Julie Delga
    Saturday July 14th, 2018 at 09:21 AM

    Fait aussi comme dit ailleurs sur la toile! 😉
    Je recommande une vinaigrette en version sucré/salé : miel, sauce soja/balsamique/citron/huile de sésame.
    Super idée en tout cas, merciiiiiiii!

    • Reply
      Saturday July 14th, 2018 at 12:13 PM

      C’est top !! Merci pour cette bonne idée !!

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