The next time that you’re craving a light and healthy dinner recipe, get ready to love the taste and flavor of this Quinoa Tabouleh Salad. With simple ingredients that offer maximum taste, you’ll delight in eating a bowlful of this protein-packed salad.
Using quinoa is a healthier option than bulghur, and I love that this authentic tabbouleh recipe is gluten-free, too. The flavors are the perfect balance of comfort flavors while still being light and perfect for eating any time of the year.
Quinoa Tabouleh Salad
Being able to make this quinoa salad recipe with minimal prep time is what a fast and easy weeknight dinner is all about. The freshness of the avocado and the tomato create a fast summertime flavor. That being said, this can easily be made during the cooler months of the year, too.
What I also love about this simple salad recipe is that it can be enjoyed as a side dish or a main entree all on its own. Having options when it comes to delicious food is always a great problem to have!
Why You’ll Love This Quinoa Tabbouleh Salad with Feta
- Ready in just 20 minutes of time
- Makes a large serving to share or have leftovers the next day
- Flavorful and a healthy option for filling your body with protein and superfoods
Quinoa Tabbouleh Ingredients
You don’t need a ton of complicated ingredients to make this delicious quinoa salad! Scroll down to the bottom of the post for the detailed measurements needed.
- quinoa
- water
- salt
- lemons
- olive oil
- black pepper
- green onions
- fresh mint leaves
- flat-leaf parsley
- English cucumber
- cherry tomatoes
- crumbled feta
How To Make This Quinoa Tabbouleh Recipe
Pour water into a medium sauce pan. Add the salt and quinoa. Cook, covered, over medium-high heat until boiling. Reduce the heat to medium-low and continue cooking for approximately 15 minutes or until the grains are soft and opened.
Meanwhile, in a small jar, add the lemon juice, olive oil, and black pepper. Place the lid on the jar and shake until well blended.
In a large bowl, combine the green onions, mint, parsley, cucumber, and tomatoes. Stir in the cooked quinoa. Pour the dressing over the top and toss to combine.
Add the feta cheese and stir just until blended.
Serve immediately or refrigerate for up to four days.
Helpful Tips
Make sure that the water is boiling before reducing the heat. You want to ensure that the quinoa is cooked perfectly, and hot boiling water is key.
How to Store
Leftovers are so great to have! You can easily store leftovers by letting the salad cool down all the way and storing it in an airtight container with a lid. As long as you keep it airtight, it should stay fresh for up to 4 days.
It’s not recommended to freeze this salad due to using quinoa and other fresh ingredients.
How to Serve
You can enjoy this protein-packed salad by serving it up with your favorite meat entree or enjoying it on its own. It’s good enough that it doesn’t need to be paired with anything!
Common Questions
What’s the difference between quinoa and bulgur?
You’ll find that bulgur is used in a lot of Middle Eastern recipes, but I actually like to change things up and cook with quinoa at times, too. Bulgar is wheat, and quinoa is actually a seed. There is a bigger health benefit to using quinoa for recipes.
What country does tabbouleh come from?
It actually originated in Lebanon. It’s now a common and super popular salad recipe that is served in eaten in a wide variety of countries.
Is tabbouleh served cold?
Yes, this salad recipe is best served cold. Even though you’re cooking the quinoa, you’ll let it cool down before eating. So – it’s hot at first but then cooled down to serve and enjoy!
Easy Fall Quinoa Salad
This simple recipe is perfect for a make-ahead lunch.
Ingredients
- 1 cup quinoa, rinsed (I used white)
- 2 cups water
- 1 teaspoon salt
- 2 lemons, juiced
- ¼ cup olive oil
- 1 teaspoon black pepper
- 5 green onions, sliced thin
- 2 bunches (about 1 cup) fresh mint leaves, chopped
- 1 cup chopped flat leaf parsley
- 1 English cucumber, diced
- 1 pint cherry tomatoes, quartered
- 1 (5 ounce) package crumbled feta
Instructions
Pour water into a medium saucepan. Add the salt and quinoa. Cook, covered, over medium-high heat until boiling. Reduce the heat to medium-low and continue cooking for approximately 15 minutes or until the grains are soft and opened.
Meanwhile, in a small jar, add the lemon juice, olive oil, and black pepper. Place the lid on the jar and shake until well blended.
In a large bowl, combine the green onions, mint, parsley, cucumber, and tomatoes. Stir in the cooked quinoa. Pour the dressing over the top and toss to combine.
Add the feta cheese and stir just until blended.
Serve immediately or refrigerate for up to four days.
Notes
Adapted from Ina Garten's recipe.