Quinoa Tabbouleh Salad is a flavorful and refreshing side dish that is packed with healthy ingredients. The quinoa gives it a different spin and also packs in lots of protein.
This Quinoa Tabbouleh Salad is so refreshing. The juicy tomatoes, cool cucumbers, and fresh herbs make it the perfect salad for summer. This Middle Eastern dish is normally made with bulgur, but quinoa offers both protein and all the essential amino acids our bodies need. Also, this makes the salad gluten free, so you it can be your go-to when entertaining anyone who's avoiding it.
The homemade dressing for this salad is simple and easy to put together. The citrusy flavor really makes the rest of the salad explode with flavor. You can serve it with other proteins, vegetables, wraps, or just enjoy it with other cold salads on a hot day. It's so fresh and tasty, with healthy ingredients that you can be glad you ate. Let's look at what makes this Quinoa Tabbouleh Salad so flavorful.
Video Tutorial
What you'll need
- Quinoa. Traditional Tabbouleh is made with bulgur, but we are giving this salad an interesting spin and using quinoa instead. You can use any quinoa color you like.
- Cucumbers. Some people say that cucumbers are not used in a traditional tabbouleh salad, but cucumbers add a very nice crunch, so I suggest using them.
- Tomatoes. You'll need a sharp knife to dice the tomatoes.
- Herbs. We'll use a combination of scallions, parsley, and mint.
- Dressing ingredients. Olive oil, lemon juice, salt, pepper, and garlic (optional).
How to make this salad
1. To make the dressing, just place the olive oil, lemon juice, salt, pepper, and garlic (optional) into a small jar. Cover it with a lid and shake well.
2. Place all of the cooked quinoa, diced cucumbers, diced tomatoes and chopped herbs into a large mixing bowl. Pour the dressing over it and mix well. Serve.
Tips for the best Quinoa Tabbouleh Salad
- Salt the cucumbers and tomatoes. To avoid excess moisture in your salad, add a sprinkle of salt to the diced tomatoes and cucumbers in a bowl. After 10 minutes, drain out the excess liquid.
- Don't be shy with the flavors. This salad is typically herbaceous, with lots of zing. Make sure you don't skimp on the herbs and lemon used, so you get the best flavor.
- Serve chilled or room temperature. Make sure your ingredients are fresh from the refrigerator and that the quinoa has fully cooled before you mix everything together for best results.
- Fresh herbs are a must. Quinoa Tabbouleh Salad is best which fresh, vibrant herbs. Dry ones just won't work here.
- Cut the vegetables uniformly. The look and taste of the salad rely on uniformity, so make sure you dice the cucumbers and tomatoes to the same size so everything mixes together nicely.
How to Store it
You can store any leftover Quinoa Tabbouleh Salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Too avoid it getting too soggy in the fridge, drain out any excess juices or dressing from the salad before storing it.
What to Serve with this Salad
- Hummus. This Quinoa Tabbouleh Salad goes great with pita chips or bread, and hummus. Store-bought, homemade, or flavored.
- Wrap or taco. Serve it on the side of a delicious wrap for a light lunch. You can try these Black Bean Tacos or a hummus wrap.
- Falafel. Tabbouleh salads go well with traditional Middle Eastern dishes and this tasty fried fritter is no exception.
- Lentils. Enjoy this salad alongside your favorite lentil dishes, such as Red Lentil Curry or some Easy Lemon Lentil Soup.
- Wrapped in lettuce. Serve this Quinoa Tabbouleh Salad wrapped in lettuce leaves to create a tasty hand-held appetizer.
This Quinoa Tabbouleh Salad has so much flavor and is such a refreshing choice for summer. Serve it cool as a side to your other dishes or make it your party appetizer. It's also a quick and easy choice for lunch and snack on busy days. I hope you enjoy this healthy and yummy tabbouleh salad as much as my family does.
More tasty salads to try:
Quinoa Tabbouleh Salad
Ingredients
- 2 cups cooked quinoa
- 1 cup finely diced cucumber
- 1 cup finely diced tomato
- ½ cup chopped scallions
- ½ cup chopped parsley
- ¼ cup chopped mint
The Dressing
- ¼ cup olive oil
- 3 tbsp. lemon juice
- 1 garlic clove, minced
- 1 tsp. salt or to taste
- ¼ tsp. pepper
Instructions
- To make the dressing, just place the olive oil, lemon juice, salt, pepper, and garlic (optional) into a small jar. Cover it with a lid and shake well.
- Place all of the cooked quinoa, diced cucumbers, diced tomatoes and chopped herbs into a large mixing bowl. Pour the dressing over it and mix well. Serve.
Notes
Tips for the best Quinoa Tabbouleh Salad
- Salt the cucumbers and tomatoes. To avoid excess moisture in your salad, add a sprinkle of salt to the diced tomatoes and cucumbers in a bowl. After 10 minutes, drain out the excess liquid.
- Don't be shy with the flavors. This salad is typically herbaceous, with lots of zing. Make sure you don't skimp on the herbs and lemon used, so you get the best flavor.
- Serve chilled or room temperature. Make sure your ingredients are fresh from the refrigerator and that the quinoa has fully cooled before you mix everything together for best results.
- Fresh herbs are a must. Quinoa Tabbouleh Salad is best which fresh, vibrant herbs. Dry ones just won't work here.
- Cut the vegetables uniformly. The look and taste of the salad rely on uniformity, so make sure you dice the cucumbers and tomatoes to the same size so everything mixes together nicely.
Can I make the tabboule the day before but leave dressing off until about to serve without cubes and tomatoes and parsley turning brown or wilted?
Hi Judith! I think it's best to chop the cucumbers and tomatoes the day you want to serve, but if you don't have this option, you can go ahead and do what you suggested. Happy cooking!
Made it it was very good
That's great! Thanks for reporting back, Sharon!