Fresh and Easy Quinoa Tabbouleh Salad Recipe
Fresh and Easy Quinoa Tabbouleh Salad Recipe. After making this many times, I discovered the trick to the perfect balance of flavors. This light and fresh salad is a summer staple that’s better than takeout. If you love recipes like this, you’ll also enjoy Crispy Loaded Baked Potatoes with Cheddar and Bacon and Sweet and Spicy Pickle Slaw Recipe for Quick Dinners.
Why This Fresh and Easy Quinoa Tabbouleh Salad Recipe Is Pure Comfort
- Bursting with fresh herbs and veggies
- Light and refreshing
- Easy to make and customize
- Better than takeout
What You'll Need for Fresh and Easy Quinoa Tabbouleh Salad Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups cooked quinoa
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1 medium cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Optional: Crumbled feta cheese
- Optional: Chopped Kalamata olives
- Optional: Sliced avocado
📝 Ingredient Notes
- quinoa: Cook according to package instructions and let it cool before using.
🛒 Tools & Equipment I Recommend
- Quinoa Cooker — Ensures perfectly cooked quinoa every time → See on Amazon
- Herb Scissors — Makes chopping fresh herbs a breeze → See on Amazon
How to Make Fresh and Easy Quinoa Tabbouleh Salad Recipe
- Cook quinoa: Cook quinoa according to package instructions and let it cool.
- Chop herbs and veggies: Chop parsley, mint, cucumber, tomatoes, and red onion.
- Mix salad: In a large bowl, combine cooked quinoa, chopped herbs, cucumber, tomatoes, and red onion.
- Prepare dressing: In a small bowl, whisk together lemon juice, olive oil, salt, black pepper, and garlic powder.
- Dress salad: Pour dressing over salad and toss to combine.
- Serve: Serve immediately or refrigerate for up to 2 hours to let flavors meld. Garnish with optional toppings if desired.
Cook's Tips for Perfect Fresh and Easy Quinoa Tabbouleh Salad Recipe
- : For a more filling salad, add cooked chickpeas or grilled chicken.
- Common mistake and fix: Don't overcook the quinoa. It should still have a slight bite to it.
- : Make ahead and store in the fridge for up to 3 days.
- : Adjust the dressing to taste. You can add more lemon juice, olive oil, or salt as needed.
Storing & Reheating Fresh and Easy Quinoa Tabbouleh Salad Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Can be made ahead and refrigerated for up to 2 hours to let flavors meld.
Freezing Fresh and Easy Quinoa Tabbouleh Salad Recipe
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a twist, try adding crumbled feta cheese or sliced avocado.
- Best substitution: Substitute cooked farro or bulgur for the quinoa if desired.
- Make-ahead: Make ahead and refrigerate for up to 2 hours to let flavors meld.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the salad is too dry, add more lemon juice or olive oil.
Want to level up this recipe?
Good Quality Knife Set — Makes prep work a breeze and ensures even chopping → Check price on Amazon
Fresh and Easy Quinoa Tabbouleh Salad Recipe
Ingredients
Main Ingredients
- 2 cups cooked quinoa
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1 medium cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, finely chopped
Seasonings
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Optional Toppings
- Crumbled feta cheese
- Chopped Kalamata olives
- Sliced avocado
Instructions
- Cook quinoa: Cook quinoa according to package instructions and let it cool.
- Chop herbs and veggies: Chop parsley, mint, cucumber, tomatoes, and red onion.
- Mix salad: In a large bowl, combine cooked quinoa, chopped herbs, cucumber, tomatoes, and red onion.
- Prepare dressing: In a small bowl, whisk together lemon juice, olive oil, salt, black pepper, and garlic powder.
- Dress salad: Pour dressing over salad and toss to combine.
- Serve: Serve immediately or refrigerate for up to 2 hours to let flavors meld. Garnish with optional toppings if desired.
Notes
- Chef tip: For a twist, try adding crumbled feta cheese or sliced avocado.
- Best substitution: Substitute cooked farro or bulgur for the quinoa if desired.
- Make-ahead: Make ahead and refrigerate for up to 2 hours to let flavors meld.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the salad is too dry, add more lemon juice or olive oil.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made ahead and refrigerated for up to 2 hours to let flavors meld.
Nutrition Per Serving
- Calories: 250
- Protein: 8g
- Fat: 10g
- Carbs: 35g
- Fiber: 5g
- Sugar: 4g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh and Easy Quinoa Tabbouleh Salad Recipe FAQs
Yes, you can make this salad ahead and refrigerate for up to 2 hours to let flavors meld.
Overcooking the quinoa can make it mushy. Cook according to package instructions and let it cool before using.
Yes, you can substitute cooked bulgur for the quinoa if desired.
Add cooked chickpeas or grilled chicken for a more filling salad.
Store in an airtight container in the fridge for up to 3 days.
A Warm Final Note
I can’t wait for you to try Fresh and Easy Quinoa Tabbouleh Salad Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
