Quinoa Tabbouleh
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Quinoa Tabbouleh is one of my favorite light summer lunches or side dishes for dinner. Meal prep this Mediterranean-inspired salad on the weekend and eat on it all week long. A delicious, high-protein way to use up produce and eat your veggies!
Why Make Quinoa Tabbouleh
A friend and I have lately been lamenting/joking about how having kids has stolen some of our IQ. I wouldn’t have it any other way, of course. But with all the antioxidants in this Quinoa Tabbouleh I had for lunch, I’m hoping what functioning neurons are left might be sharpened!
There are so many different tabbouleh recipes out there, but below is how I typically make mine–full of whole grain, gluten-free quinoa, crisp garden veggies, and fresh herbs. It’s such a satisfying way to eat your veggies, especially if you let it sit in the fridge for a few hours (or even a day or two) and let the flavors marry. The lemony vinaigrette makes everything pop and the feta cheese adds creaminess.
Ingredients Needed
You can certainly get creative with this recipe, but here are the building blocks I usually use in this Mediterranean-inspired salad.
- Quinoa (sub: cous cous or bulgar wheat)
- Cherry tomatoes
- Cucumber
- Bell peppers (the more colors the better)
- Fresh parsley (and/or fresh mint)
- Garlic
- Fresh lemon juice
- Olive oil
- Salt and pepper
- Optional (but sooo good): Feta cheese crumbles
Variation Ideas: You could also include ingredients like red onions, green onions or chives, shredded carrots, toasted pine nuts or sliced almonds, and even grilled chicken like our Lemon Garlic Chicken.
What to Serve with Quinoa Tabbouleh
Quinoa Tabbouleh makes a complete vegetarian meal by itself. However, if you’d like to use it as a side dish, try serving it alongside one of these main dishes:
- Mediterranean Shrimp
- Grilled Honey Garlic Chicken Kabobs
- Turkey Pesto Paninis
- Salmon and Sweet Potato Cakes
- Lemon Garlic Chicken
Recipe FAQs
If you want more protein and no gluten, quinoa is the healthier option.
According to Oxford dictionary, it is an Arab salad of cracked wheat mixed with finely chopped ingredients such as tomatoes, onions, and parsley. This recipe is my twist on it.
Yes, just leave out the feta cheese.
In an air-tight container, the leftovers will last 3-5 days. I often eat it for multiple lunches after I make it.
Follow the package directions or try this Fluffy Quinoa recipe by Love and Lemons.
More Garden Fresh Sides You’ll Love
If you like the idea of Tabbouleh, check out some of these other veggie-rich sides on our site.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Quinoa Tabbouleh
Quinoa Tabbouleh–a Mediterranean-inspired salad full of fresh produce and herbs and flavor. A delightful light lunch or side dish for dinner. Prep ahead on the weekend and eat this healthy dish all week long.
Ingredients
- 2 cups cooked quinoa (sub: whole wheat couscous or bulgar wheat)
- 1 cup diced cherry tomatoes
- 1 small cucumber, seeded and diced (peel if you want to)
- 2 bell peppers, seeded and diced (I used a yellow and an orange)
- 1/3 cup of packed fresh parsley, minced (or any combo of your favorite herbs, like mint and basil)
- 1–2 garlic cloves, peeled and minced
- juice of one lemon
- 3–4 tablespoons extra virgin olive oil
- salt and pepper, to taste
- crumbled feta cheese (optional, to sprinkle on top before serving)
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Instructions
- In a mixing/serving bowl, combine the cooked quinoa, tomatoes, cucumber, peppers, herbs, and garlic.
- Squeeze the lemon and drizzle the olive oil over the top and stir.
- Season with salt and pepper to taste.
- Leave out the feta cheese until ready to serve and then sprinkle some over the top of each bowl. Store in the refrigerator for up to about 3-5 days.
Notes/Tips
- Leftovers will last 3-5 days in the refrigerator. I like to eat this for lunch several days. The flavors get stronger as it sits.
- To make this dairy-free you can leave out the Feta cheese. It’s not necessary, but does add a delicious tang!
- If you have not cooked quinoa before, read this post on this Fluffy Quinoa recipe by Love and Lemons.
I didn’t have fresh parsley so I finely chopped some spinach for more nutrition and it was great. I love this recipe. Sometimes I add some Kalamata olives for a flavor kick.
Ooh, I love the idea to add Kalamata olives. Thank you for leaving a review and for letting people know how you tweak it.
This is one of my favorite go-to lunches. I make it at the beginning of the week and then eat at several days in a row because I love it so much. I sometimes like to add a can of rinsed chickpeas to give it a little bit of extra bulk.
Thanks for the suggestion Amber!
So fresh and delicious! Perfect for summer gatherings too.
This sounds amazing! Can’t wait to make it. I also enjoy the other suggestive recipes with similar ingredients 🙂
Rachel, I just made this and fell in love! Thanks to your friend for the recipe!! I agree, the walnuts were an awesome touch!!
G – I saw you pinned it recently and I was so glad because I completely forgot about this recipe. I’m making some pronto! Thanks for the feedback.
All of my culinary dreams were realized in this one post. A shout out on "A Healthy Refuge," my life is complete 🙂