Quinoa and Vegetable Tabouli Salad
Light, vibrant, and brimming with fresh flavors, this Quinoa and Vegetable Tabouli Salad is a modern twist on the beloved Middle Eastern classic. Swapping traditional bulgur for protein-packed quinoa makes this dish both gluten-free and nourishing, while a medley of fresh herbs like parsley and mint, crisp cucumber, and juicy cherry tomatoes deliver a satisfying crunch in every bite. Tossed in a zesty lemon-garlic dressing infused with cumin, this salad is a celebration of bold, wholesome ingredients. Perfect as a refreshing side dish or a standalone lunch, it’s easy to prepare in under 40 minutes and best served chilled to let the flavors meld beautifully. This quinoa tabouli is not only a flavorful crowd-pleaser but also a go-to recipe for healthy eating.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups cherry tomatoes
- 1 large cucumber
- 1 bunch fresh parsley
- 1 small bunch fresh mint
- 4 stalks green onion
- 0.25 cup extra-virgin olive oil
- 0.25 cup lemon juice
- 1 clove garlic
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water using a fine mesh sieve to remove any bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is fully absorbed.
Remove the quinoa from heat, fluff it with a fork, and allow it to cool to room temperature.
While the quinoa is cooling, halve the cherry tomatoes, dice the cucumber, finely chop the parsley and mint, and slice the green onions thinly.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, parsley, mint, and green onions.
Pour the dressing over the salad mixture and gently toss to combine, ensuring everything is evenly coated.
Taste the salad and adjust seasoning with additional salt or lemon juice if desired.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve the quinoa and vegetable tabouli salad chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
