Once you taste this Quinoa Tabbouleh you may never go back to the traditional bulgur wheat recipe. The bowl is filled with a bountiful garden of fresh vegetables, tossed with quinoa, and dressed with a tangy dressing. It's healthy in a bowl!

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Quinoa recipes for a gluten-free lifestyle
Making your own homemade gluten-free dishes can add the needed fiber, vitamins, and minerals back into your diet. And nothing does that better than quinoa. Quinoa offers amazing amounts of protein, fiber, and important minerals to any dish and is perfect for those with a gluten intolerance..
I love changing up recipes and substituting quinoa for other starches, like in my Mexican Quinoa Bake, Spanish Quinoa (a take on Spanish rice), Quinoa Stuffing, and this gluten-free tabbouleh recipe.
What is tabbouleh?
Tabbouleh, also known as tabouli or tabbouli, is a classic Middle Eastern dish that is loved for its fresh, vibrant flavors and healthy ingredients. It is originally from the Levant region and is mostly associated with Lebanon and Syria.
Traditional tabbouleh salad features finely chopped fresh parsley, mint, tomatoes, and bulgar wheat. The salad is usually dressed with fresh lemon juice, extra virgin olive oil, and a touch of salt, for a zesty, refreshing flavor. The herbs and tangy dressing make this quinoa tabbouleh recipe a light but satisfying dish, perfect for warm weather. As a bonus, it is naturally vegan, making it a great option for those on a plant-based diet.
Why you'll love this tabbouleh salad with quinoa
Protein Packed: Quinoa adds a delightful twist to the traditional tabbouleh packing it with protein and making it a delicious gluten-free option.
Incredible Flavor: Fresh curly parsley (or flat leaf parsley if you prefer), juicy tomatoes and bell peppers provide color and crunch, while the crisp cucumbers add a refreshing, cool bite. The tangy lemon juice and extra virgin olive oil of the dressing give the salad a zesty finish.
Versatile: This salad can be a fantastic side dish, a light and healthy lunch, or a great addition to a picnic. Plus, it’s an easy meal prep option as it tastes even better the next day.
Quick & Easy: The simple ingredients and a little chopping are all it takes to prepare this healthy salad.
Ingredients
For quick preparation, cook quinoa and bacon ahead of time. Gather the rest of the ingredients for your salad and it will go together easily. Check for the exact measurements and details in the printable recipe card below.
For the quinoa tabbouleh salad:
- White Quinoa: A protein-packed whole grain that adds a nutty flavor and fluffy texture.
- Fresh Tomatoes: Either Roma tomatoes or cherry tomatoes can be used. They provide a refreshing burst of flavor and a touch of sweetness.
- Fresh parsley: A main ingredient of traditional tabbouleh adds a bright, herb flavor to the mix. Choose curly parsley or flat-leaf parsley.
- Bell pepper (green, red, or yellow): Adds a sweet crunch and vibrant color, giving the salad visual appeal.
- Cucumber: English cucumbers have less seeds so they are an ideal choice but regular cucumbers can also be used. They provide a cool, crisp refreshing bite and additional hydration.
- Onion: Green onions are the traditional ingredient for this healthy salad but you can also use yellow or red onion. The onion helps balance the other flavors with a bit of sharpness.
- Black olives (optional ingredient): Adds a salty, briny flavor to the salad.
For the tabbouleh dressing:
- Fresh lemon juice: Adds tangy brightness and acidity.
- Extra virgin olive oil: Forms the base of the dressing, giving the salad dressing texture and flavor.
- Salt: Enhances all the natural flavors with the perfect amount of seasoning.
- Freshly ground black pepper: Adds a subtle heat and depth of flavor, balancing the tangy lemon juice.
- Garlic powder: Infuses a mild garlic flavor without overpowering the fresh ingredients.
- Oregano: Gives an earthy, slightly bitter note which complements the fresh parsley and other ingredients.
- Cayenne pepper: A dash provides a hint of heat, adding a little extra kick to the salad.
How to make tabbouleh with quinoa
For tabbouleh dressing:
- Combine olive oil, lemon juice, salt, pepper, garlic powder, oregano, and cayenne in a small bowl.
- Whisk well.
For quinoa tabbouleh salad:
- In a large bowl, combine cooked quinoa, chopped tomatoes, parsley, bell pepper, cucumber, onion, and olives, if desired.
- Mix well.
- Drizzle with dressing and toss well. Refrigerate for at least one hour prior to serving.
Summer is a great time to make this nutrient-rich Quinoa Tabbouleh Salad. It's a light salad packed with protein, fiber, and antioxidants that is just bursting with fresh flavors. Enjoy it for lunch or as a side to your dinner. It's a great make-ahead option too for easy lunches throughout the week. Enjoy!
Recipe tips
- Cook the quinoa perfectly: You want tender, fluffy quinoa, not crunchy or mushy, so follow the cooking instructions carefully. Let it come to room temperature completely before mixing with the other ingredients.
- Use the freshest parsley: Fresh parsley is key to making the best tabbouleh. Chop the parsley finely by hand to get the best texture and avoid using a food processor that can wilt the parsley and ruin the texture. I like the lighter, curly-leafed parsley best.
- Dice fresh veggies uniformly: Aim to chop the tomatoes, cucumbers, bell peppers, and onions into similar-sized pieces. This will allow the flavors to blend more evenly.
- Opt for fresh lemon juice: While bottled lemon juice is convenient, nothing beats the zestiness of freshly squeezed lemon juice. It makes the salad pop with freshness.
- Add other fresh herbs: While parsley is traditional, you can also add a bit of fresh mint leaves or cilantro for an extra burst of herbal flavor. Just chop them finely and mix them in with the parsley.
- Chill before serving: Chilling the quinoa tabbouleh in the refrigerator for at least an hour before serving allows the flavors to meld together, enhancing the overall taste.
Recipe variations
Add chickpeas for more protein: Boost the protein content by adding a can of drained and rinsed chickpeas. They add a hearty texture for a more satisfying salad.
Add pomegranate seeds: Sprinkle in some pomegranate seeds for a burst of juicy sweetness and a pop of color.
Kale: For an extra dose of greens, mix in some finely chopped kale. It adds a slightly bitter flavor that pairs well with the other fresh ingredients.
Other veggies: Bump up the nutritional value by adding small broccoli florets or other veggies like shredded carrots or diced zucchini. These add extra crunch and flavor.
Chicken: If you’re not following a vegan diet, add some grilled or shredded chicken for a protein-packed variation. It makes this salad a hearty dinner option.
Feta cheese: Crumble some feta cheese into the salad for a creamy, tangy addition.
What to serve with quinoa tabbouleh
Tabbouleh is a versatile and flavorful dish that pairs beautifully with a variety of other foods. Here are some delicious suggestions to complete your meal:
- Hummus and pita bread: It's a classic combination with the creamy hummus complementing the fresh, zesty flavors of the salad.
- Baba ganoush: This smoky, creamy eggplant dip is a fantastic side to tabbouleh, adding depth and richness.
- Falafel: Crispy, golden falafel balls add a crunchy and savory element to your meal.
- Grilled meats: The rich, smoky flavors of grilled chicken, lamb, or beef pair perfectly with this fresh, vibrant salad.
- Grilled fish: Lightly seasoned and grilled fish, such as salmon or halibut, creates a healthy and well-balanced meal.
- Stuffed grape leaves: Also known as dolmas, these flavorful rice-stuffed grape leaves make a delightful side that complements the herbal notes of tabbouleh.
How to store tabbouleh made with quinoa
You can make this Quinoa Tabbouleh ahead of time and store it in an airtight container in the refrigerator for up to 3 days. With its quinoa base, there's no need to worry about the dressing making the salad soggy. In fact, it seems to get better the longer it sits!
Freezing is not recommended as it will cause the salad to become mushy when thawed.
More quinoa and salad recipes
- Black Bean Quinoa Salad
- Mediterranean Quinoa Salad
- Roasted Broccoli Quinoa Salad
- Quinoa with Roasted Vegetables
- Spinach Quinoa Cakes
Find lots of delicious and easy recipes for salads right here on 2CM!
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QUINOA TABOULI
Ingredients
- 3 cups cooked quinoa
- 2 tomatoes, coarsely chopped
- ½ bunch fresh parsley chopped
- 1 medium green/red or yellow bell pepper chopped
- ½ cup cucumber, chopped
- ¼ cup fresh onion, chopped
- 2 ¼ ounces black olives, sliced (optional)
- ⅓ cup fresh lemon juice
- ¼-1/3 cup extra-virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon oregano
- Dash cayenne pepper
Instructions
- Cook quinoa according to package directions. Let cool.
- In a large bowl, combine quinoa, chopped tomato, parsley, bell pepper, cucumber, onion, and olives, if using.
- In a small bowl, whisk together lemon juice, oil, salt, pepper, garlic powder, oregano, and cayenne. Pour over quinoa tabouli and toss well.
- Cover & place in refrigerator. Let chill for a minimum of 1 hour or, for more flavor, overnight.
- Serve chilled.
Notes
Nutrition
This post has been updated with new photos, step-by-step instructions, and more helpful information. It was first published on August 6, 2013.