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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


  • 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)
  • 12 garlic cloves, peeled and minced
  • juice of one lemon
  • 34 tablespoons extra virgin olive oil
  • salt and pepper, to taste
  • crumbled feta cheese (optional, to sprinkle on top before serving)

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  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