When it comes to healthy, flavorful, and filling salads, quinoa tabbouli is a staple dish that never goes out of style. This Mediterranean-inspired salad combines the nutty goodness of quinoa with the bright, fresh flavors of parsley, bulgur, and tomatoes. But why settle for just one version when you can have 18? In this article, we’ll explore a world of delicious quinoa tabbouli recipes that are sure to tantalize your taste buds. From classic combinations like minty pomegranate and creamy feta, to spicier options like jalapeño and lemon garlic, there’s something for everyone in this vibrant salad. So go ahead, get creative, and start cooking up a storm with these mouth-watering quinoa tabbouli recipes!
Classic Quinoa Tabouli with Fresh Herbs
This refreshing quinoa tabouli salad is a staple of Middle Eastern cuisine, perfect for hot summer days or as a healthy snack. This classic recipe showcases the simplicity and flavor of fresh herbs, making it a great side dish or light meal.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup chopped parsley
– 1/4 cup chopped mint leaves
– 1/4 cup chopped cilantro leaves
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, parsley, mint, and cilantro.
2. Squeeze the lemon juice over the mixture and toss to coat.
3. Drizzle the olive oil over the salad and season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (cooking quinoa) + assembly time
Mediterranean Quinoa Tabouli with Feta
A refreshing twist on the classic tabouli salad, this Mediterranean-inspired recipe combines nutty quinoa with the bold flavors of bulgur, parsley, mint, and tangy feta cheese.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup bulgur
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa and bulgur.
2. Add chopped parsley and mint; toss to combine.
3. Crumble feta cheese over the top and toss gently.
4. Drizzle olive oil and lemon juice over the salad; season with salt and pepper to taste.
Cooking Time: 15 minutes
Spicy Quinoa Tabouli with Jalapeños
Spicy Quinoa Tabouli with Jalapeños: A flavorful twist on traditional tabouli, this recipe adds a spicy kick from jalapeños and a nutritious boost from quinoa. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lemon juice
– Salt to taste
– 2 tablespoons olive oil
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, parsley, scallions, jalapeño, and lemon juice.
3. Season with salt to taste.
4. Drizzle with olive oil and toss to combine.
5. Serve immediately.
Cooking Time: 20-25 minutes
Lemon Garlic Quinoa Tabouli
A refreshing twist on the classic Middle Eastern salad, this Lemon Garlic Quinoa Tabouli combines the nutty flavor of quinoa with the brightness of lemon and the pungency of garlic.
Ingredients:
– 1 cup cooked quinoa
– 2 cups chopped fresh parsley
– 1/2 cup chopped scallions (green onions)
– 1/4 cup chopped fresh mint leaves
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, parsley, scallions, and mint.
2. In a small bowl, whisk together garlic and lemon juice.
3. Pour the garlic-lemon mixture over the quinoa mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (includes cooking time for quinoa)
Avocado Lime Quinoa Tabouli
This refreshing quinoa salad combines the creaminess of avocado with the brightness of lime, making it a perfect side dish or light lunch. With its pop of color from the juicy tomatoes and crunchy parsley, this tabouli is sure to delight.
Ingredients:
– 1 cup cooked quinoa
– 2 ripe avocados, diced
– 1/2 cup chopped fresh parsley
– 1 cup cherry tomatoes, halved
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1-2 cloves garlic, minced
Instructions:
1. In a large bowl, combine cooked quinoa, diced avocado, chopped parsley, and halved cherry tomatoes.
2. Squeeze lime juice over the mixture and drizzle with olive oil.
3. Season with salt and pepper to taste.
4. Garnish with additional parsley if desired.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes of prep time.
Roasted Vegetable Quinoa Tabouli
Elevate your grain bowl game with this nutritious and flavorful recipe that combines roasted vegetables, quinoa, and fresh herbs. Perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until tender.
3. Toss bell pepper, zucchini, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes or until vegetables are tender.
4. Fluff cooked quinoa with a fork. Stir in roasted vegetables, parsley, and mint. Season with salt and pepper to taste.
Cooking Time: 40-45 minutes
Quinoa Tabouli with Chickpeas and Tahini
This vibrant salad combines the nutty flavor of quinoa with the creaminess of tahini, the crunch of chickpeas, and the freshness of parsley. Perfect as a light lunch or dinner, this recipe is also great for meal prep or potlucks.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can chickpeas (15 ounces), drained and rinsed
– 1/4 cup tahini
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Optional: 1/4 teaspoon cumin for added depth
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, combine cooked quinoa, chickpeas, tahini, parsley, garlic, lemon juice, salt, and pepper. Mix well.
3. Taste and adjust seasoning as needed. If desired, add cumin for an extra boost of flavor.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 20-25 minutes (quinoa cooking time)
Minty Quinoa Tabouli with Pomegranate
Minty Quinoa Tabouli with Pomegranate: A refreshing twist on the classic Middle Eastern salad, this recipe combines nutty quinoa with fresh herbs and tangy pomegranate seeds.
Ingredients
– 1 cup cooked quinoa
– 2 cups mixed greens (parsley, mint, cilantro)
– 1/4 cup chopped fresh mint
– 1/4 cup pomegranate seeds
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions
1. In a large bowl, combine cooked quinoa, mixed greens, and chopped fresh mint.
2. In a small bowl, whisk together lemon juice and salt and pepper to taste.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Top with pomegranate seeds and crumbled feta cheese (if using).
5. Serve immediately.
Cooking Time
– Cooking time: 15-20 minutes
– Prep time: 10 minutes
Enjoy your delicious Minty Quinoa Tabouli with Pomegranate!
Quinoa Tabouli with Grilled Halloumi
This refreshing quinoa salad combines the nutty flavor of quinoa with the tangy, creamy taste of grilled halloumi cheese. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 cup chopped scallions (green onions)
– 1/2 cup diced cucumber
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water.
2. In a large bowl, combine cooked quinoa, parsley, mint, scallions, cucumber, and feta cheese.
3. Grill halloumi cheese for 2-3 minutes per side or until golden brown.
4. Chop grilled halloumi into bite-sized pieces and add to the quinoa mixture.
5. Drizzle with olive oil and sprinkle with garlic, salt, and pepper to taste.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Basil Quinoa Tabouli
This refreshing quinoa tabouli salad combines the flavors of sun-dried tomatoes, fresh basil, and lemon juice for a light and flavorful side dish or main course.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup chopped sun-dried tomatoes
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, chopped sun-dried tomatoes, parsley, and basil.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (prep time) + cooked quinoa cooking time
Quinoa Tabouli with Cucumber and Radish
A refreshing twist on the classic Middle Eastern salad, this quinoa tabouli combines nutty quinoa with crunchy cucumber, spicy radish, and a tangy dressing.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/2 cup diced cucumber
– 1/4 cup thinly sliced radish
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth. Let cool.
2. In a large bowl, combine cooked quinoa, diced cucumber, thinly sliced radish, and chopped parsley.
3. In a small bowl, whisk together lemon juice and olive oil.
4. Pour dressing over quinoa mixture and toss to combine.
5. Season with salt to taste.
Cooking Time: 20 minutes
Turmeric Quinoa Tabouli with Golden Raisins
This vibrant and nutritious quinoa salad combines the earthy warmth of turmeric with the freshness of herbs, sweet golden raisins, and nutty crunch from toasted almonds. Perfect as a healthy side dish or light lunch.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1/2 teaspoon ground turmeric
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup golden raisins
– 1 tablespoon olive oil
– Salt, to taste
– 1/4 cup toasted almonds (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions using 2 cups of water.
2. In a small bowl, mix together turmeric and 1 tablespoon of hot water to create a paste.
3. Once quinoa is cooked, fluff with a fork and stir in the turmeric paste.
4. In a large bowl, combine cooked quinoa, parsley, mint, and golden raisins.
5. Drizzle with olive oil and season with salt to taste.
6. Top with toasted almonds, if desired.
Cooking Time: 20-25 minutes
Quinoa Tabouli with Roasted Red Peppers
A flavorful twist on traditional tabouli, this recipe combines nutty quinoa with the sweetness of roasted red peppers and the brightness of fresh herbs.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 large red bell peppers
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook quinoa according to package instructions using 2 cups of water or broth.
3. Place red bell peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until skin is blistered and charred.
4. Remove peppers from oven and let cool. Peel off skin, then chop into small pieces.
5. In a large bowl, combine cooked quinoa, roasted red peppers, parsley, mint, lemon juice, salt, and pepper. Mix well to combine.
6. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Greek-Inspired Quinoa Tabouli with Olives
This refreshing quinoa salad is a twist on the classic Lebanese tabbouleh, infused with the bold flavors of Greece. Fresh parsley, juicy olives, and tangy feta cheese come together in perfect harmony.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup chopped fresh parsley
– 1/4 cup pitted green olives, sliced
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, parsley, olives, and feta cheese.
2. Drizzle with olive oil and lemon juice; toss to coat.
3. Season with salt and pepper to taste.
4. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 10 minutes
Quinoa Tabouli with Toasted Pine Nuts
Quinoa Tabouli is a flavorful and nutritious salad that combines the nutty taste of quinoa with the crunch of toasted pine nuts, all wrapped up in a refreshing mix of parsley, mint, and lemon juice.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 cup toasted pine nuts
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine cooked quinoa, chopped parsley, and chopped mint.
2. Toast the pine nuts in a small skillet over medium heat until fragrant and lightly browned.
3. Add the toasted pine nuts to the quinoa mixture and toss to combine.
4. Squeeze the lemon juice over the salad and season with salt to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 15 minutes
Beetroot and Quinoa Tabouli Salad
A vibrant and healthy twist on the classic tabouli salad, this recipe combines the earthy sweetness of beetroot with the nutty flavor of quinoa.
Ingredients:
– 1 cup cooked quinoa
– 2 medium beetroot, peeled and diced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook the quinoa according to package instructions.
2. Roast the beetroot in a preheated oven at 200°C for 45-50 minutes, or until tender.
3. In a large bowl, combine the cooked quinoa, roasted beetroot, parsley, and mint.
4. Squeeze the lemon juice over the salad and drizzle with olive oil.
5. Season with salt and pepper to taste.
Cooking Time: 1 hour
Quinoa Tabouli with Mango and Cilantro
This vibrant salad combines the nutty flavor of quinoa with the sweetness of mango, tanginess of lime juice, and freshness of cilantro. Perfect for a light and healthy meal or as a side dish.
Ingredients:
– 1 cup cooked quinoa
– 2 cups chopped fresh parsley
– 1 cup diced ripe mango
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. In a large bowl, combine cooked quinoa and chopped parsley.
2. Add diced mango and chopped cilantro on top of the quinoa mixture.
3. Squeeze lime juice over the salad and sprinkle with salt to taste.
4. Toss gently to combine all ingredients.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (quinoa cooking time)
Smoky Paprika Quinoa Tabouli
A twist on the classic tabouli salad, this recipe adds a smoky depth with paprika and a nutty quinoa base.
Ingredients:
– 1 cup cooked quinoa
– 2 cups chopped parsley
– 1/2 cup chopped mint leaves
– 1/4 cup diced red bell pepper
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, parsley, mint leaves, and red bell pepper.
2. Drizzle with olive oil and lemon juice, tossing to coat.
3. Sprinkle smoked paprika and crumbled feta cheese (if using) over the mixture.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10-15 minutes
Summary
Get ready to elevate your salad game with these 18 flavorful quinoa tabouli recipes! From classic combinations with fresh herbs to bold twists with feta, jalapeños, and roasted vegetables, there’s something for every taste. Add some Mediterranean flair with olives and pine nuts or try something new with beetroot, mango, and cilantro. Whether you’re looking for a light lunch or a satisfying dinner, these recipes will delight your senses. So go ahead, get creative, and enjoy the perfect blend of quinoa, tabouli, and deliciousness!
