Quinoa Tabbouleh

By: Rachel TiemeyerPosted: 4/11/22Updated: 4/20/22

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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 way to use up produce and eat your veggies!

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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:

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.

Enjoy this tasty spin on traditional tabbouleh!

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!