It’s no secret how much I love salads. I love having them as a sidekick at dinner, and also turning them into the main event. This Easy Quinoa Tabbouleh Salad is a twist on the classic that you can customize and make your own.
There are some dishes that just get better the longer they sit, and this elegant and effortless salad is one of them. Whether you’re looking for a side dish to serve at your next outdoor event or want to switch up your meal prep, this fresh and colorful salad is sure to please.
Easy Quinoa Tabbouleh Salad is all about building layers of flavor and texture. Each bite is filled with interest that will have you digging in for more.
I’m always looking for flavorful and fun ways to serve my family more greens and vegetables. This salad is perfect for a meatless Monday meal while also being a great base to either add protein such as chicken, or serve next to your proteins.
Unlike traditional tabbouleh that’s usually made with soaked bulger or couscous, I am using quinoa in this recipe. This grain is packed with fiber, protein, B vitamins, and dietary minerals. It’s nutty flavor and toothsome texture makes it a great canvas for all of the fresh flavors.
Tomatoes and a rainbow of bell peppers provide not only gorgeous color that pops, but also natural sweetness. Cucumbers bring that irresistible crunch and freshness while lemon juice and zest livens everything up in a sunny burst. I used a combination of mint and parsley for this salad, but you can use your favorite combination of herbs. But be generous! That herbaceous pop is part of what makes this salad so alive and fresh.
I also topped this salad with feta for that one two punch of salty and creamy. It’s not necessary, but if you can add cheese to something, why not? To stretch this salad out and make it both heartier and more of a main meal, I added watercress to both bulk it up and also give it that peppery bite. You can add your favorite greens or even favorite proteins.
Effortless and Easy Quinoa Tabbouleh Salad
I love making this salad the day before I’m going to serve it because it just gets more flavorful the longer it marinates in the light and bright dressing.
- Cook your quinoa according to the package directions and allow it to cool completely. You will need 2 cups.
- While the quinoa is cooling get to chopping your vegetables. You want to keep them all around the same bite size.
- Add your chopped veggies, cooled quinoa, herbs, lemon zest and juice, and olive oil to a bowl and mix to combine. Allow it to chill completely before serving, letting the flavors marry and develop.
- When you’re ready to serve this salad you can mix in your favorite greens, top with crumbled feta, and/or add a chopped up protein like chicken.
Are you looking for more easy salad inspiration to bring a little color to the table? Make sure you check out my recipe for Roasted Beet and Berry Salad.
Easy Quinoa Tabbouleh Salad
- 1 stockpot
- 1 Cutting Board
- 1 serving bowl
- 2 cups quinoa, cooked according to the package directions
- 1 cup tomatoes, diced
- 1 cup cucumbers, diced
- 1/2 cup mixed bell pepper, diced
- 1 bunch spring onions, chopped
- zest of 1 lemon
- juice of 1 lemon
- 1/4 cup olive oil
- fresh herbs, mint, parsley, the more the better
- watercress or favorite greens for serving optional
- feta, crumbled, for serving optional
- Cook quinoa according to the package directions and allow to cool.
- While the quinoa is cooling chop your vegetables into bite sized pieces.
- Add the cooled quinoa, vegetables, lemon juice and zest, olive oil, and herbs to a bowl and mix to thoroughly combine.
- Allow the mixture to chill completely in the refrigerator before serving.
- When ready to serve mix with watercress and top with feta if adding.