Get updates delivered to you daily. Free and customizable.
Thriving Home
Fresh and Flavorful Quinoa Tabbouleh Recipe
23 days ago
User-posted content
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!
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.
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)
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.
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.
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
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.
Get updates delivered to you daily. Free and customizable.
It’s essential to note our commitment to transparency:
Our Terms of Use acknowledge that our services may not always be error-free, and our Community Standards emphasize our discretion in enforcing policies. As a platform hosting over 100,000 pieces of content published daily, we cannot pre-vet content, but we strive to foster a dynamic environment for free expression and robust discourse through safety guardrails of human and AI moderation.
Comments / 0