A tabbouleh inspired quinoa salad, with fresh ingredients like parsley, mint, cucumber, tomatoes, red onion, and lemon. Perfect for picnics and gatherings.
Loaded with quinoa, fresh herbs, crisp veggies, and lemon juice, this salad is crunchy and herby, perfect as a vegan main dish or as a fun side to share. The best thing about it, is that it's really easy and quick to make! And unlike tabbouleh that traditionally uses Bulgar wheat, we used quinoa, making this recipe gluten-free and higher in protein.
Why You'll Love This Recipe
- Simple clean ingredients
- Refreshing Mediterranean flavors
- Nutrient rich salad
- Gluten-free
- Makes for a great meal prep recipe
Ingredients
- Quinoa
- Parsley
- Mint
- Tomato
- Cucumber
- Onion
- Lemon juice
- Olive oil
How to Cook Quinoa
- Wash 1 cup quinoa under running water.
- In a small pot on medium high heat, add the quinoa and let it toast a little before adding 2 cups of water.
- Bring to a boil, then cover and set the heat to low for 15 minutes.
Tips and Variations
- Make this a day ahead so that the flavors can develop overnight.
- Add chickpeas if you want to add extra fiber and protein, plus a different texture (try them air fried!).
- Mix olive oil with the lemon juice before mixing the salad for a creamier texture like our lemon tahini dressing.
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Ingredients
- 1 cup quinoa
- 2 bunches parsley
- ½ cup mint loosely packed
- ½ large cucumber diced
- 1 cup cherry tomatoes sliced in half
- ½ small red onion diced small
- 1-2 lemons adjust to your preference
- 1 Tbsp olive oil
- ½ tsp salt
Instructions
- Combine 1 cup quinoa and 2 cups water in a pot, lightly salted over high heat until it reaches a boil, lower heat to a simmer, cover and cook for 15 minutes.
- Once quinoa is cooked let it cool in the refrigerator for at least 20 minutes.
- While the quinoa cools, chop 2 bunches parsley,1/2 cup mint, ½ large cucumber, 1 cup cherry tomatoes, and ½ small red onion.
- Once quinoa is fully cooled, combine it with all the chopped ingredients. Add 1-2 lemons, ½ tsp salt, and 1 Tbsp olive oil. Toss to fully combine. Serve cold.
Notes
If meal prepping, avoid adding diced tomatoes because they get mushy and wet overnight.
Tried this recipe?Let us know how it was!
