Refreshing 20 Minute Quinoa Tabbouleh Salad

Kid FriendlyVegetarian30 Minute MealsGluten Free

Refreshing 20 minute Quinoa Tabbouleh Salad – an easy salad recipe that’s filled with fresh herbs, vegetables, hearty quinoa and lemon juice. This light and low calorie tabbouleh salad makes the perfect gluten free side dish for the summer! 

20 minute quinoa tabbouleh salad in a bowl

Quinoa Tabbouleh Salad Recipe

You can’t go through the summer without a go to side dish. I mean let’s be honest. With all the parties that are finished with a “bring a side to share” if you’ve got a winner of a dish it’s a game changer. 

So, do you have one? I do. Well, actually I have a couple cuz you know I’m cool and love food like that. But today I’m sharing one of my favorite light and healthy side dishes. And let me tell you, it will “bring all the boys and girls to the yard” … to quote the beautiful Gwen Stefani. 

20 minute quinoa tabbouleh salad in a bowl with a hand on the bowl

Now, I know what you’re thinking. What the heck is tabbouleh salad and how is something I can’t even pronounce your go to dish?! Well ..

What is Tabbouleh Salad?

Tabbouleh (also known as Tabouli) , pronounced tuh·boo·lee, is a Middle Eastern vegetarian dish that is typically made with fresh tomatoes, mint, parsley, lemon juice, bulgur, and olive oil. Now the recipes vary a bit since it’s gotten popular in the States, but the general concept is the same.

Can you make Quinoa Tabbouleh?

Absolutely, just substitute quinoa for the bulgur. The quinoa substitution makes this dish gluten free and easier for your body to digest, plus it gives you a nice fiber boost. You honestly, won’t notice the difference. I actually like it better!

side photo of 20 minute quinoa tabbouleh salad in bowl

process photos of how to make 20 minute quinoa tabbouleh salad

How to Make Quinoa Tabbouleh Salad?

  1. Add quinoa and water to a medium saucepan, cover, and bring to a boil and reduce to simmer for 15 minutes until water is gone.
  2. Let sit for 5 minutes, use a fork to fluff.
  3. Add quinoa to a large bowl along with tomato, cucumber, red pepper, orange pepper, parsley, mint, garlic, lemon juice, olive oil, salt, and pepper.
  4. Toss to mix everything together.
  5. Serve.

How long does Tabbouleh Salad last?

If stored in an air tight container in the refrigerator, this Quinoa Tabbouleh Salad should last up to 4-5 days.

The true star of this dish is the finely diced parsley, this radiant fresh herb compliments the lemon juice and brightens this dish up. In my opinion, it’s actually better the next day so it’s definitely a “make ahead” kinda dish!

close up photo of 20 minute quinoa tabbouleh salad in a bowl

This Quinoa Tabbouleh Salad is a necessity to have on hand this summer. If it dries out a bit just add a squeeze of lemon juice and olive oil and it comes back to life instantly!

Seriously cannot wait to hear what you think of this dish!

P.S. you don’t have to be a master knife cutter to make this dish, I know all the vegetables look really small in the photos but the goal is to try and make the vegetables all the same size. Remember you eat with your eyes first then your stomach!

P.S.S. Go make this now!

What goes well with Tabbouleh Salad?

20 minute quinoa tabbouleh salad in a bowl with a hand holding the bowl

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20 minute quinoa tabbouleh salad in a bowl with a hand holding the bowl

Refreshing 20 Minute Quinoa Tabbouleh Salad

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 6 cups 1x
  • Category: Gluten Free, Side Dishes, Vegetarian
  • Method: Mix
  • Cuisine: Middle Eastern

Description

Refreshing 20 minute Quinoa Tabbouleh Salad – an easy salad recipe that’s filled with fresh herbs, vegetables, hearty quinoa and lemon juice. This light and low calorie tabbouleh salad makes the perfect gluten free side dish for the summer! 


Scale

Ingredients

  • 1 1/2 cups of quinoa
  • 3 cups of water
  • 1 cup of diced cherry tomatoes
  • 1 cup of diced english cucumber
  • 1 cup of diced orange bell pepper
  • 1 cup of diced red bell pepper
  • 1/2 cup of fresh flat leaf parley, finely diced
  • 1/4 cup of fresh mint, finely diced
  • 2 garlic cloves, minced
  • 45 tablespoons of lemon juice
  • 3 tablespoons of olive oil
  • salt & pepper to taste

Instructions

  1. Add quinoa and water to a medium saucepan, cover, and bring to a boil and reduce to simmer for 15 minutes until water is gone.
  2. Let sit for 5 minutes, use a fork to fluff.
  3. Add quinoa to a large bowl along with tomato, cucumber, red pepper, orange pepper, parsley, mint, garlic, lemon juice, olive oil, salt, and pepper.
  4. Toss to mix everything together.
  5. Serve.


Nutrition

  • Serving Size: 1/2 cup
  • Calories: 136
  • Sugar: 4 g
  • Sodium: 37 mg
  • Fat: 5 g
  • Saturated Fat: 0 g
  • Carbohydrates: 19 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 0 g

Keywords: quinoa tabbouleh, quinoa tabbouleh salad, tabbouleh salad recipe, tabouli salad, vegan salad recipe, summer side dishes, summer bbq side dishes, gluten free salad recipes,

IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT#JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!

Want More Quinoa Recipes?

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MEDITERRANEAN QUINOA STUFFED TOMATOES - an easy, light, and refreshing vegetarian recipe that's only 142 calories! The perfect side dish for your next summer party! | joyfulhealthyeats.com | gluten free recipes

Buffalo Chicken Quinoa Bowls

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Creamy Goat Cheese Asparagus Quinoa Salad

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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34 Responses
  1. I love, love, LOVE Tabbouleh! It was first introduced to me by my Lebonese college roommate. So fresh and delicious! And I too have the same weakness with chocolate. I pretty much eat some form of chocolate everyday!

    1. haha… so glad you liked it! I literally laughed out loud when I saw it! This is definitely the perfect salad to eat for the summer! Light and refreshing!

  2. Mariah @ Mariah's Pleasing Plates

    We live right by a little greek place that serves up the best tabbouleh salad. I am obsessed with it. Never did I think about using Quinoa instead of Bulgur Wheat! You are a genius Krista! Pinning! Can’t wait to make this at home!

  3. Lori

    I just made this dish, and had to leave a comment. It was AMAZING!. Very, very good!!. I can’t wait to try more of your recipes, especially the Vegan Mexican dishes!!.

    1. Hey Kimberly, whoops. Looks like I forgot to add that into the directions. Sorry about that. No you actually add everything into the bowl of quinoa and it all gets tossed together. 🙂

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