Easy and Fresh Quinoa Tabbouleh Salad Recipe
Easy Quinoa Tabbouleh Salad is the perfect light and refreshing summer meal. After making this many times, I’ve discovered the trick to keeping it crispy is to chop the veggies small and toss everything right before serving. It’s fresher than takeout and my family begs for this. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cabbage and Carrot Salad with Creamy Mustard Dressing and Crispy Cabbage Burger Bake Easy Dinner Casserole.
Why This Easy and Fresh Quinoa Tabbouleh Salad Recipe Is Pure Comfort
- Light and refreshing
- Flavorful with fresh herbs
- Easy to make ahead
- Better than takeout
What You'll Need for Easy and Fresh Quinoa Tabbouleh Salad Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup quinoa
- 1 cup water
- 1 cucumber
- 2 cups cherry tomatoes
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup crumbled feta cheese
- Optional: 1/4 cup chopped red onion
📝 Ingredient Notes
- quinoa: Rinse quinoa before cooking to remove bitterness.
🛒 Tools & Equipment I Recommend
- Quinoa Cooker — Ensures perfectly cooked quinoa every time. → See on Amazon
- Herb Scissors — Makes quick work of chopping fresh herbs. → See on Amazon
How to Make Easy and Fresh Quinoa Tabbouleh Salad Recipe
- Cook quinoa: Rinse quinoa, then combine with water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
- Prepare veggies: Dice cucumber, halve cherry tomatoes, and chop fresh herbs. If using, chop red onion.
- Make dressing: Whisk together olive oil, lemon juice, salt, and pepper.
- Assemble salad: In a large bowl, combine cooled quinoa, veggies, and dressing. Toss gently to combine. Add feta cheese and red onion if using.
Cook's Tips for Perfect Easy and Fresh Quinoa Tabbouleh Salad Recipe
- : Chop veggies small for a uniform texture.
- Common mistake and fix: If your salad turns watery, drain the cucumber before adding.
- : Make ahead and store in the fridge for up to 3 days.
- : For a protein-packed meal, add grilled chicken or chickpeas.
Storing & Reheating Easy and Fresh 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: Yes, make ahead and store in the fridge.
Freezing Easy and Fresh Quinoa Tabbouleh Salad Recipe
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a tangier salad, add a tablespoon of red wine vinegar to the dressing.
- Best substitution: Substitute bulgur for quinoa for a similar texture.
- Make-ahead: Prepare all ingredients ahead of time, then toss together just before serving.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your salad is too dry, add a bit more olive oil and lemon juice.
Want to level up this recipe?
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Easy and Fresh Quinoa Tabbouleh Salad Recipe
Ingredients
Main Ingredients
- 1 cup quinoa
- 1 cup water
- 1 cucumber
- 2 cups cherry tomatoes
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
Seasonings
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped red onion
Instructions
- Cook quinoa: Rinse quinoa, then combine with water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
- Prepare veggies: Dice cucumber, halve cherry tomatoes, and chop fresh herbs. If using, chop red onion.
- Make dressing: Whisk together olive oil, lemon juice, salt, and pepper.
- Assemble salad: In a large bowl, combine cooled quinoa, veggies, and dressing. Toss gently to combine. Add feta cheese and red onion if using.
Notes
- Chef tip: For a tangier salad, add a tablespoon of red wine vinegar to the dressing.
- Best substitution: Substitute bulgur for quinoa for a similar texture.
- Make-ahead: Prepare all ingredients ahead of time, then toss together just before serving.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your salad is too dry, add a bit more olive oil and lemon juice.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Yes, make ahead and store in the fridge.
Nutrition Per Serving
- Calories: 250
- Protein: 7g
- Fat: 10g
- Carbs: 35g
- Fiber: 5g
- Sugar: 4g
- Sodium: 300mg
- Cholesterol: 5mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy and Fresh Quinoa Tabbouleh Salad Recipe FAQs
Yes, make ahead and store in the fridge for up to 3 days. However, the salad is best when served fresh.
Draining the cucumber before adding can prevent a watery salad. Alternatively, you can add the dressing just before serving.
The air fryer is not suitable for this recipe as it requires cooking quinoa on the stovetop.
Bulgur is a great substitute for quinoa in this recipe. It has a similar texture and can be cooked in a similar manner.
Yes, this recipe is gluten-free as long as you use certified gluten-free quinoa and other ingredients.
A Warm Final Note
I can’t wait for you to try Easy and Fresh 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!
