Tabbouleh Salad with Quinoa

Name: Tabbouleh Salad with Quinoa
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 1 cup finely chopped parsley; 1/2 cup finely chopped mint; 2 medium tomatoes, diced; 1 cucumber, diced; 1 small red onion, finely chopped; 1/4 cup olive oil; 1/4 cup lemon juice; Salt and pepper to taste

Highlighted under: Seasonal Flavor Journey

I love how refreshing and vibrant Tabbouleh Salad with Quinoa is! This modern twist on the classic dish combines traditional flavors with a nutritious boost from quinoa. The bright herbs and zesty lemon make every bite refreshing, while the quinoa adds a satisfying texture. I often prepare this salad as a light lunch or a side dish at gatherings, and it's always a hit. Plus, it's super versatile; you can easily tweak the ingredients based on what you have on hand, making it a perfect recipe to keep in your rotation.

Created by

Emma

Last updated on 2026-01-30T00:25:28.120Z

Making Tabbouleh Salad with Quinoa has become a staple in my kitchen. I find it so enjoyable to toss together fresh herbs, tomatoes, and cucumber with the nutty flavor of quinoa. It was interesting to discover how the ratios of lemon juice and olive oil can really elevate the dish, creating an incredible balance of flavors. I often experiment by adding pomegranate seeds or avocado for a unique twist, and each variation offers a new taste experience.

Not only is this salad delicious, but it's also incredibly healthy. The combination of parsley, a nutrient-dense green, and quinoa, a complete protein, makes this a powerhouse of nutrition. I learned that letting the salad sit for a bit allows the flavors to meld beautifully, making each bite even more satisfying when it is served slightly chilled!

Why You Will Love This Recipe
Bright, fresh flavors that scream summer
Rich in protein and fiber for a healthy meal
Quick and easy to prepare, perfect for meal prep

Understanding the Ingredients

Each ingredient in this Tabbouleh Salad with Quinoa plays a crucial role in balancing flavor and nutrition. For instance, quinoa is not only a great source of plant-based protein but also adds a nutty taste and chewy texture that complements the crunchy vegetables. Opt for a high-quality quinoa and rinse it thoroughly before cooking to remove any bitterness from the saponins, which can enhance the overall flavor of the salad.

Fresh herbs like parsley and mint are fundamental to traditional Tabbouleh, bringing brightness and freshness to every bite. I recommend using parsley with flat leaves, as it has a more robust flavor compared to curly parsley, which can sometimes be more decorative than flavorful. Additionally, feel free to adjust the herb quantities according to your taste; more mint can add a lovely refreshing kick!

Technique Tips for a Perfect Salad

Getting the perfect texture is essential for this salad. When cooking quinoa, use the absorption method—bring it to a boil and then cover to simmer. If you notice a slight white ring around the quinoa grain after cooking, that's a sign it's perfectly done. Let the quinoa cool before combining it with the vegetables; this prevents wilting and maintains the texture of the fresh ingredients.

For better flavor integration, allow the salad to rest for at least 10 minutes after mixing. This short marinating time helps the olive oil and lemon juice coat each ingredient, enhancing the overall taste. If you're making this ahead of time, I recommend storing the quinoa and chopped veggies separately to keep everything fresh and prevent sogginess.

Ingredients

Ingredients:

Salad Ingredients

1 cup quinoa, rinsed
2 cups water
1 cup finely chopped parsley
1/2 cup finely chopped mint
2 medium tomatoes, diced
1 cucumber, diced
1 small red onion, finely chopped
1/4 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste

Enjoy your fresh and nutritious Tabbouleh Salad with Quinoa!

Instructions

Instructions:

Cook the Quinoa

In a saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Fluff with a fork and let it cool.

Chop the Vegetables

While the quinoa is cooking, finely chop the parsley, mint, tomatoes, cucumber, and red onion. Place all the chopped vegetables in a large mixing bowl.

Combine Ingredients

Once the quinoa has cooled, add it to the bowl of chopped vegetables. Drizzle the olive oil and lemon juice over the mixture, then season with salt and pepper. Toss everything together until well combined.

Serve and Enjoy

Let the salad sit for about 10 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

This salad is best enjoyed fresh, but can also be stored in the refrigerator for a couple of days.

Pro Tips

Feel free to customize your Tabbouleh by adding different vegetables or even fruits like pomegranate for a sweet twist. You can also adjust the herbs according to your taste preference.

Storage and Meal Prep

This Tabbouleh Salad keeps well in the fridge and can last up to three days when stored properly in an airtight container. If you're meal prepping, it’s best to keep the dressing separate until you're ready to eat to maintain the crispness of the vegetables. You can prepare the quinoa and chop the veggies ahead of time, making assembly quick and effortless.

If you plan to freeze the salad, consider that fresh vegetables generally don't freeze well. Instead, freeze cooked quinoa on its own in portioned bags. When you're ready to enjoy, thaw the quinoa overnight in the fridge and then mix it with your fresh veggies for a quick side dish or lunch.

Variations to Explore

This salad is incredibly versatile, so don't hesitate to experiment with ingredients. For a Mediterranean twist, add some crumbled feta cheese or Kalamata olives for a briny flavor contrast. You can also customize the crunch factor by including bell peppers, radishes, or shredded carrots for an added vegetable boost.

If you want to make this dish even heartier, consider adding some cooked chickpeas or black beans, which will also enhance the protein content. On the other hand, for a lighter version, you might substitute half of the quinoa with finely grated cauliflower for a lower-carb option while still retaining texture and bulk.

Questions About Recipes

→ Can I make Tabbouleh ahead of time?

Yes, Tabbouleh can be made a few hours before serving. Just keep it in the refrigerator to enhance the flavors.

→ Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making it a great option for those with gluten intolerance.

→ What can I serve with Tabbouleh?

Tabbouleh pairs well with grilled meats, pita bread, or can be enjoyed as a light meal on its own.

→ How long will leftovers last?

Leftover Tabbouleh can be stored in an airtight container in the refrigerator for up to 3 days.