Quinoa Tabbouleh Salad

Ready to take your salad to the next level? Try this delicious Quinoa Tabbouleh Salad recipe! It’s loaded with so much flavor and texture from the quinoa, crisp veggies, and fresh herbs and is packed with nutrition.

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One can never have too many great salad recipes. We love salads like this quinoa tabbouleh as a fresh side dish for healthy meal prep, and it also gives a good dose of vitamins and minerals. Other favorites include this simple Lettuce Salad and this Arugula Salad with Goat Cheese. Check out all of our Salad Recipes for more inspiration.

Why You Will Love This Recipe

• Quinoa Tabbouleh is light and refreshing. The quinoa adds texture, and the veggies and herbs pack it with so much flavor.
• It is perfect for meal prep. This salad can be made ahead of time and conveniently stored in the fridge for up to a week.
• This recipe is naturally gluten-free and vegan. Bonus!

Ingredients

Find the complete ingredient list, with measurements, in the recipe card below.

For the dressing:

• Vinegar – Use white or white wine vinegar.
• Olive oil – We like using extra virgin olive oil for salad dressing.
• Lemon juice – Fresh lemon juice brings that zing to your dressing.
• Garlic – Minced cloves help to balance the flavors.
• Maple syrup – A hint of natural sweetness.
• Sea salt – Adding a pinch of fine sea salt brings out the best in all of your ingredients.
• Sumac – This is a spice that is made from dried and ground berries that has a tart and tangy taste.

For the salad:

• Dry quinoa – Choose between white quinoa, red quinoa, or black quinoa. We like using the tri-color that has all three.
• Parsley – Both flat-leaf parsley and curly-leaf parsley work well.
• Mint – Fresh mint leaves add a cool and aromatic vibe to the salad.
• Cucumber – Perfect for adding fresh crunch for texture.
• Onion – Brings a savory pungent taste. Use either red or white onions.
• Tomatoes – These are sweet and juicy and add a lovely pop of color. We use cherry tomatoes.
• Hemp seeds – Optional, but we love it for a boost of plant-based protein.

Equipment

• Saucepan – For cooking the quinoa.
• Fine Mesh Strainer – For rinsing the quinoa. Make sure the holes in the strainer are very small as the quinoa is tiny seeds, and you don’t want to lose them down the drain.
• Sharp Knife – We like a Victorinox chef’s knife for chopping veggies and herbs.
• Cutting board – We recommend using a wooden or bamboo cutting board for vegetables.
• Large Salad Bowl – Choose one that has an airtight lid so it doubles as storage.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

First, start by making the dressing.

Place all of the dressing ingredients in a small glass jar with a lid and give it a good shake. Set aside.

Step 2

Next, place the quinoa in the fine mesh strainer and rinse it really well under cold water.

This is an important step to remove a bitter coating called saponin that can affect the taste of your cooked quinoa.

Step 3

Then, place the rinsed quinoa in the saucepan and cover with water or broth.

Bring quinoa to a boil, then lower it to a simmer and cover the saucepan with a tight-fitting lid.

Simmer the quinoa until the water is absorbed then remove the saucepan from the heat and let sit for 5 minutes covered.

Finally, fluff it with a fork, transfer the quinoa to a large bowl, and set it aside to cool.

Step 4

Next, while the quinoa is cooling, chop the parsley, mint, cucumber, tomatoes and onions. If you have a food processor, it works really well to chop the fresh parsley and mint quickly.

Step 5

Then, toss the veggies with the now-cooled quinoa. Give the dressing another shake, pour it over the quinoa mixture, and give it a toss.

Lastly, sprinkle in the hemp seeds (if using), toss to combine, and serve.

Substitutions

• For a more traditional tabbouleh, substitute the quinoa for bulgur wheat instead. It is a whole grain made from ground wheat. You could also use brown rice, couscous, or farro.
• Use MCT Oil instead of olive oil for a potential brain boost!
• For a milder onion taste, swap in a shallot or green onion instead of red or white onion.
• Save time and make Instant Pot Quinoa.

Recipe Variations

• Crumble on some feta cheese for a creamy, salty punch.
• Add a punch of sweetness by drizzling the salad with a balsamic glaze.
• Toss in some freshly diced ripe avocado for a creamy element.

Serving Suggestions

• Garnish with fresh mint leaves and fresh lemon zest for even more color and freshness.
• Pair it up with some grilled protein like chicken or beef skewers.
• Make a Middle Eastern-themed spread and serve this salad family style along with dishes of hummus, falafel, and oven-baked pita chips.
• Create a salad bar buffet! We suggest this Roasted Chickpea Salad and this easy Pasta Salad. They are both crowd-pleasers.
• Shake up a virgin mojito to go along with the salad. The flavors in the salad are mirrored in this refreshing mocktail.

FAQS

Storage Tips

To Store: Place the salad in an airtight container in the fridge and store for up to a week.

To Freeze: We do not recommend freezing this recipe. The texture will become very soft and mushy when thawed.

More Salad Recipes

**This recipe was originally posted on July 3, 2015, and updated on February 28, 2024, with recipe notes, writing, and photos.**

If you’ve tried our Quinoa Tabbouleh Salad Recipe, please leave us a rating and let us know how it turned out by leaving a comment below. We’re always interested in feedback!

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