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Home Recipe Index Sides & Salads Salads

Quinoa Tabbouleh

★★★★★ 5 /5
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Rachel Tiemeyer
By: Rachel TiemeyerPosted: 4/11/22Updated: 4/20/22

This post may contain affiliate or sponsored links. Please read our disclosure policy.

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 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.

ingredients for quinoa tabbouleh in a big serving bowl
  • 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

You could also include ingredients like green onions or chives, shredded carrots, toasted pine nuts or sliced almonds, and even grilled chicken.

What to Serve with Quinoa Tabbouleh

overhead shot of quinoa tabbouleh salad with a serving spoon

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

More Salads and Sides You’ll Love

If you like the idea of Tabbouleh, check out some of these other veggie-rich sides on our site.

  • Cumber Tomato Feta Salad
  • Greek Dip
  • Fiesta Chopped Salad
  • Strawberry Avocado Salad with Honey Balsamic Dressing

Enjoy this tasty spin on traditional tabbouleh!

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

★★★★★ 5 from 1 reviews

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.

Yield: 6-8 1x
Prep: 15 minutesCook: 0 minutesTotal: 15 minutes
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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 packed cup of 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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. In a mixing/serving bowl, combine the cooked quinoa, tomatoes, cucumber, peppers, herbs, and garlic.
  2. Squeeze the lemon and drizzle the olive oil over the top and stir.
  3. Season with salt and pepper to taste.
  4. 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.
© Author: Rachel Tiemeyer
Cuisine: American Method: Mixed

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AllisonAllison says

    Posted on 2/27/23 at 3:32 pm

    So fresh and delicious! Perfect for summer gatherings too.

    ★★★★★

    Reply
  2. AvatarStephanie Escobedo says

    Posted on 10/7/18 at 8:53 am

    This sounds amazing! Can’t wait to make it. I also enjoy the other suggestive recipes with similar ingredients 🙂

    Reply
  3. AvatarGretchen says

    Posted on 5/3/12 at 2:39 am

    Rachel, I just made this and fell in love! Thanks to your friend for the recipe!! I agree, the walnuts were an awesome touch!!

    Reply
    • RachelRachel says

      Posted on 5/3/12 at 3:13 am

      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.

      Reply
  4. Avatarpowellen says

    Posted on 9/3/11 at 1:57 am

    All of my culinary dreams were realized in this one post. A shout out on "A Healthy Refuge," my life is complete 🙂

    Reply

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