Tricolor Quinoa Tabbouleh with Garlic Thyme Pita Chips

I love Tabbouleh, but it is often hard to find bulgur wheat in our local grocery stores. I substituted tricolor quinoa and found it to be very tasty and less “chewy” in texture. Fabulous flavor and healthy too!

Tricolor Quinoa Tabbouleh

Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 30 minutes
Course Salad
Servings 4 cups


  • 3/4 cup tricolor quinoa
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 medium tomato, chopped into small pieces
  • 1/2 English cucumber, peeled and chopped into small pieces
  • 1/2 cup finely chopped Italian parsley
  • 3 green onions, sliced thinly
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 teaspoon Greek seasoning
  • 1/4 cup finely chopped fresh mint or 1/4 teaspoon dried mint
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • Thyme and Garlic Pita Chips for service


  • Bring the quinoa, 1/4 teaspoon salt and water to a boil in a medium saucepan over high heat.
  • Reduce heat to medium low, cover and simmer until the water is absorbed and the quinoa is translucent and tender, about 10 – 12 minutes.
  • Fluff the quinoa with a fork and turn it out onto a baking sheet to cool.
  • Place tomato, cucumber, parsley, green onion, olive oil, cumin, salt, Greek seasoning, lemon juice and black pepper in a salad bowl. Stir to combine. Add quinoa. Toss with fork until all ingredients are combined.
  • Cover and refrigerate for 2 hours.
  • When ready to serve, let tabbouleh sit at room temperature for 15 minutes. Stir in mint. Taste to check seasoning. Add 1 more tablespoon lemon juice and olive oil and 1/4 teaspoon more salt if needed. Serve with Thyme and Garlic Pita Chips.

Thyme and Garlic Pita Chips

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Snack
Servings 40 pita chips


  • 2 garlic cloves, minced
  • 6 tablespoons olive oil
  • 4 pita bread rounds
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
  • 1 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper


  • Preheat oven to 350 degrees Fahrenheit.
  • Stir garlic into olive oil.
  • Cut each pita round into 5 strips with kitchen scissors or serrated knife. Snip end of each strip and separate to make 2 single layer strips.
  • Place pita strips split side up in a single layer on baking sheets.
  • Brush pita strips with garlic olive oil.
  • Sprinkle pita strips evenly with thyme, salt and pepper.
  • Bake until crisp and golden brown, 12-15 minutes.
  • Remove pita strips from oven and allow to cool. Serve at room temperature.

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