18 Flavorful Quinoa Tabouli Recipes Delicious

Perfect for busy weeknights or sunny picnics, quinoa tabouli is the versatile, protein-packed salad that deserves a permanent spot in your meal rotation. We’ve gathered 18 creative twists on this Mediterranean classic—from zesty lemon-herb to fruity summer variations—so you can find your new favorite. Ready to shake up your salad game? Let’s dive into these flavorful recipes!

Classic Quinoa Tabouli with Fresh Herbs

Kick your boring grain bowls to the curb. This vibrant quinoa tabouli bursts with zesty freshness and herbaceous crunch—your taste buds won’t know what hit them.

Ingredients

1 cup white quinoa, thoroughly rinsed
2 cups filtered water
1/2 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
1/2 cup finely diced English cucumber
1/4 cup finely diced red onion
1/4 cup sun-dried tomatoes in oil, drained and finely chopped

Instructions

Combine rinsed quinoa, filtered water, and fine sea salt in a medium saucepan.
Bring to a rolling boil over high heat, then immediately reduce heat to low and cover tightly.
Simmer for exactly 15 minutes until all liquid is absorbed and quinoa grains display tiny white spirals.
Remove from heat and let stand covered for 5 minutes to complete steaming.
Fluff quinoa with a fork and spread evenly on a baking sheet to cool completely to room temperature.
Whisk together extra-virgin olive oil and freshly squeezed lemon juice in a large mixing bowl until emulsified.
Add cooled quinoa to the dressing and toss thoroughly to coat every grain.
Fold in finely chopped fresh flat-leaf parsley and fresh mint until herbs are evenly distributed.
Gently incorporate finely diced English cucumber, red onion, and sun-dried tomatoes.
Season with additional fine sea salt if needed, tasting carefully after each addition.
Chill for at least 30 minutes before serving to allow flavors to meld.

Zesty lemon brightness cuts through the nutty quinoa base, while the crisp cucumber and herbs provide refreshing texture. Serve scooped into butter lettuce cups for a gluten-free option, or pack it alongside grilled chicken for a complete lunch. The sun-dried tomatoes add unexpected sweetness that balances the sharp red onion perfectly.

Mediterranean Quinoa Tabouli with Feta

Forget boring salads—this vibrant Mediterranean quinoa tabouli with feta delivers fresh flavors in under 30 minutes. Fresh parsley, mint, and lemon juice create a zesty base that perfectly complements the nutty quinoa and creamy feta. Toss everything together for a protein-packed lunch or dinner that’s as satisfying as it is colorful.

Ingredients

1 cup quinoa, rinsed thoroughly
2 cups filtered water
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 cups flat-leaf parsley, finely chopped
1/2 cup fresh mint leaves, chiffonade-cut
1 cup cherry tomatoes, quartered
1/2 cup English cucumber, small-diced
1/4 cup red onion, brunoise-cut
4 oz block feta cheese, crumbled
1 tsp fine sea salt
1/2 tsp freshly cracked black pepper

Instructions

Combine 1 cup rinsed quinoa and 2 cups filtered water in a medium saucepan.
Bring to a boil over high heat, then immediately reduce to low heat and cover tightly.
Simmer for 15 minutes exactly until all water is absorbed and quinoa grains show tiny white spirals.
Remove from heat and let stand covered for 5 minutes to steam fully.
Fluff quinoa with a fork and spread on a baking sheet to cool completely to room temperature.
Whisk together 1/2 cup extra-virgin olive oil and 1/4 cup freshly squeezed lemon juice in a large mixing bowl.
Add 1 tsp fine sea salt and 1/2 tsp freshly cracked black pepper to the dressing and whisk vigorously until emulsified.
Fold in the cooled quinoa until evenly coated with dressing.
Gently incorporate 2 cups finely chopped flat-leaf parsley and 1/2 cup chiffonade-cut fresh mint leaves.
Add 1 cup quartered cherry tomatoes, 1/2 cup small-diced English cucumber, and 1/4 cup brunoise-cut red onion.
Toss all ingredients gently but thoroughly to distribute vegetables evenly.
Fold in 4 oz crumbled feta cheese just until incorporated, being careful not to overmix.
Chill for at least 20 minutes before serving to allow flavors to meld. But this tabouli’s magic lies in its contrasting textures—fluffy quinoa against crisp vegetables and creamy feta crumbles. Bright lemon and herbal notes make it perfect for stuffing pita pockets or serving alongside grilled lamb.

Spicy Quinoa Tabouli with Jalapeños

Get ready to revolutionize your grain bowl game. Grab that quinoa and prepare for a flavor explosion that’ll make your taste buds dance. This isn’t your grandma’s tabouli—we’re taking it spicy, fresh, and utterly addictive.
Ingredients
– 1 cup white quinoa, rinsed thoroughly
– 2 cups filtered water
– 3 medium jalapeño peppers, seeds removed and finely diced
– 1 English cucumber, small-diced
– 1 pint cherry tomatoes, quartered
– 1 bunch fresh flat-leaf parsley, stems removed and finely chopped
– ½ cup fresh mint leaves, chiffonade-cut
– ¼ cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Combine rinsed quinoa and filtered water in a medium saucepan over high heat.
2. Bring to a rolling boil, then immediately reduce heat to low and cover tightly.
3. Simmer for exactly 15 minutes until all liquid is absorbed and quinoa grains show little white tails.
4. Spread cooked quinoa in a thin layer on a baking sheet to cool completely to room temperature.
5. While quinoa cools, prepare all vegetables: dice jalapeños, cucumber, and quarter cherry tomatoes.
6. Finely chop parsley leaves and thinly slice mint using the chiffonade technique for maximum flavor release.
7. Transfer cooled quinoa to a large mixing bowl, fluffing with a fork to separate grains.
8. Add diced jalapeños, cucumber, cherry tomatoes, parsley, and mint to the quinoa bowl.
9. Whisk together extra-virgin olive oil, freshly squeezed lemon juice, sea salt, and black pepper in a small bowl.
10. Pour dressing over quinoa mixture and toss thoroughly until evenly coated.
11. Let salad rest for 10 minutes at room temperature to allow flavors to meld.
12. Taste and adjust seasoning if necessary before serving.
Our spicy quinoa tabouli delivers incredible texture contrast—fluffy grains against crisp vegetables with a lingering jalapeño heat. Serve it chilled in lettuce cups for a low-carb lunch or alongside grilled fish for a complete meal that sings with freshness.

Lemon Garlic Quinoa Tabouli

Unlock a vibrant twist on Middle Eastern classics with this zesty quinoa tabouli. Transform traditional bulgur into protein-packed quinoa, then blast it with fresh lemon and garlic. Watch those flavors pop in every colorful forkful.
Ingredients
- 1 cup organic tri-color quinoa, thoroughly rinsed
- 2 cups filtered water
- 3 medium garlic cloves, microplaned
- ¼ cup freshly squeezed lemon juice
- ⅓ cup extra virgin olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 2 cups finely chopped fresh flat-leaf parsley
- ½ cup finely chopped fresh mint leaves
- 1 cup cherry tomatoes, quartered
- ½ English cucumber, small-diced
- ¼ cup thinly sliced scallions
Instructions
1. Combine rinsed quinoa and filtered water in a medium saucepan over high heat.
2. Bring to a rolling boil, then immediately reduce heat to low and cover tightly.
3. Simmer for exactly 15 minutes until all liquid is absorbed and quinoa grains display visible spirals.
4. Remove from heat and let stand covered for 5 minutes to complete steaming.
5. Fluff quinoa with a fork and spread on a baking sheet to cool completely to room temperature.
6. Meanwhile, whisk together microplaned garlic, lemon juice, olive oil, sea salt, and black pepper in a large mixing bowl.
7. Add cooled quinoa to the dressing and toss thoroughly to coat every grain.
8. Fold in finely chopped parsley and mint until evenly distributed throughout the mixture.
9. Gently incorporate quartered cherry tomatoes, diced cucumber, and thinly sliced scallions.
10. Chill for at least 30 minutes to allow flavors to meld and textures to firm.
Keep this tabouli’s texture delightfully distinct with each grain maintaining its integrity against the crisp vegetables. The garlic-lemon marinade penetrates deeply while the fresh herbs provide bright counterpoints to the nutty quinoa base. Serve it scooped into butter lettuce cups for a gluten-free presentation or alongside grilled halloumi for a complete Mediterranean meal.

Avocado Lime Quinoa Tabouli

Rethink your salad game with this vibrant Avocado Lime Quinoa Tabouli. Toss quinoa with creamy avocado and zesty lime for a fresh, protein-packed twist on a classic. Get ready to wow your taste buds and your feed.
Ingredients
- 1 cup tri-color quinoa, thoroughly rinsed
- 2 cups filtered water
- 1/2 teaspoon fine sea salt
- 2 ripe Hass avocados, medium diced
- 1/4 cup freshly squeezed lime juice
- 1/4 cup extra-virgin olive oil
- 1 cup finely chopped fresh flat-leaf parsley
- 1/2 cup finely chopped fresh mint
- 1/2 cup finely diced English cucumber
- 1/4 cup finely diced red onion
- 1/4 cup toasted pine nuts
Instructions
1. Combine rinsed quinoa, filtered water, and fine sea salt in a medium saucepan.
2. Bring to a boil over high heat, then immediately reduce to a simmer and cover tightly.
3. Cook for exactly 15 minutes until all liquid is absorbed and quinoa grains show little tails.
4. Spread cooked quinoa in a thin layer on a baking sheet to cool completely to room temperature, about 20 minutes.
5. Meanwhile, gently toss diced Hass avocados with 2 tablespoons of the freshly squeezed lime juice to prevent browning.
6. Whisk together remaining lime juice and extra-virgin olive oil until emulsified.
7. Combine cooled quinoa, avocado mixture, finely chopped flat-leaf parsley, finely chopped fresh mint, finely diced English cucumber, and finely diced red onion in a large mixing bowl.
8. Pour the lime-olive oil dressing over the quinoa mixture and fold gently with a spatula until evenly coated.
9. Fold in toasted pine nuts just before serving to maintain their crunch.
10. Season with additional fine sea salt if needed, tasting carefully after each addition.
Here’s what makes this dish unforgettable: The creamy avocado melts into the fluffy quinoa while the lime cuts through with bright acidity. Serve it scooped into butter lettuce cups for a gluten-free option, or layer it in mason jars for a stunning portable lunch. The toasted pine nuts provide the perfect textural contrast to the tender grains and herbs.

Roasted Vegetable Quinoa Tabouli

Zesty roasted vegetables transform this ancient grain salad into a modern masterpiece. Toss seasonal produce with nutty quinoa and fresh herbs for a vibrant, nutrient-packed dish that’s perfect for meal prep. This colorful bowl delivers Mediterranean flavors with zero compromise on texture or taste.
Ingredients
– 1 cup tri-color quinoa, rinsed
– 2 cups filtered water
– 1 medium eggplant, diced into ½-inch cubes
– 2 medium zucchini, sliced into ¼-inch rounds
– 1 red bell pepper, julienned
– 1 yellow bell pepper, julienned
– 3 tablespoons extra virgin olive oil, divided
– 1 teaspoon fine sea salt, divided
– ½ teaspoon freshly cracked black pepper
– ¼ cup freshly squeezed lemon juice
– ½ cup flat-leaf parsley, finely chopped
– ¼ cup fresh mint leaves, chiffonade
– 2 scallions, thinly sliced on bias
Instructions
1. Preheat oven to 425°F and line two rimmed baking sheets with parchment paper.
2. Combine rinsed quinoa and filtered water in medium saucepan, bring to boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes until water is fully absorbed.
4. Remove quinoa from heat, fluff with fork, and let stand covered for 10 minutes to steam.
5. Toss eggplant, zucchini, and bell peppers with 2 tablespoons olive oil, ½ teaspoon salt, and black pepper in large mixing bowl.
6. Spread vegetables in single layer across prepared baking sheets, ensuring pieces don’t touch for optimal caramelization.
7. Roast vegetables for 22-25 minutes until edges are golden brown and peppers have slight char spots.
8. Transfer roasted vegetables to large serving bowl and let cool to room temperature, about 20 minutes.
9. Whisk remaining 1 tablespoon olive oil, lemon juice, and remaining ½ teaspoon salt in small bowl until emulsified.
10. Add cooled quinoa to roasted vegetables along with parsley, mint, and scallions.
11. Pour dressing over salad mixture and toss gently to combine all ingredients evenly.
12. Let tabouli rest for 15 minutes at room temperature to allow flavors to meld before serving.
Youthful crunch from the roasted vegetables plays against the fluffy quinoa in every bite. The lemon dressing brightens the earthy herbs while caramelized pepper sweetness balances the tang. Serve scooped into butter lettuce cups for a gluten-free option or alongside grilled halloumi for added protein.

Quinoa Tabouli with Chickpeas and Tahini

Haven’t found that perfect grain salad that actually satisfies? This vibrant quinoa tabouli delivers fresh Mediterranean flavors with plant-powered protein that keeps you full for hours.
Ingredients
– 1 cup tri-color quinoa, rinsed thoroughly
– 2 cups filtered water
– 1 (15-ounce) can organic chickpeas, drained and rinsed
– 1 English cucumber, finely diced
– 2 cups cherry tomatoes, quartered
– 1 cup fresh flat-leaf parsley, minced
– ½ cup fresh mint leaves, chiffonaded
– ¼ cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 2 tablespoons tahini paste, well-stirred
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Combine rinsed quinoa and filtered water in a medium saucepan over high heat.
2. Bring to a rolling boil, then immediately reduce heat to low and cover tightly.
3. Simmer for exactly 15 minutes until all liquid is absorbed and quinoa grains show little tails.
4. Spread cooked quinoa in a thin layer on a baking sheet to cool completely to room temperature.
5. Pat drained chickpeas completely dry with paper towels to ensure crisp texture in the final salad.
6. Whisk together extra-virgin olive oil, freshly squeezed lemon juice, and tahini paste until emulsified.
7. Season dressing with fine sea salt and freshly cracked black pepper.
8. Combine cooled quinoa, dried chickpeas, finely diced English cucumber, and quartered cherry tomatoes in a large mixing bowl.
9. Add minced flat-leaf parsley and chiffonaded mint leaves to the bowl.
10. Pour dressing over the salad mixture and toss gently until all ingredients are evenly coated.
11. Let the salad rest for 10 minutes to allow flavors to meld before serving.
Crunchy chickpeas provide satisfying texture against the fluffy quinoa, while the tahini-lemon dressing creates a creamy, tangy balance that clings perfectly to every ingredient. Serve it stuffed into pita pockets with grilled halloumi or as a bright side to lemon-herb roasted chicken for a complete meal that never feels heavy.

Minty Quinoa Tabouli with Pomegranate
Elevate your grain bowl game with this vibrant, nutrient-packed tabouli that’s about to become your new obsession. Every bite bursts with fresh mint, nutty quinoa, and jewel-like pomegranate arils—perfect for meal prep or impressing last-minute guests.
Ingredients
- 1 cup organic tri-color quinoa, thoroughly rinsed
- 2 cups filtered water
- 1/2 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 cup finely chopped fresh curly parsley
- 1/2 cup finely chopped fresh mint leaves
- 1/2 cup pomegranate arils
- 1/4 cup finely diced red onion
Instructions
1. Combine rinsed quinoa, filtered water, and fine sea salt in a medium saucepan.
2. Bring to a rolling boil over high heat, then immediately reduce to a gentle simmer.
3. Cover and cook for exactly 15 minutes until all liquid is absorbed and quinoa grains show little white tails.
4. Spread cooked quinoa in a thin layer on a baking sheet to cool completely to room temperature—this prevents the herbs from wilting.
5. Whisk together extra-virgin olive oil and freshly squeezed lemon juice until emulsified.
6. Transfer cooled quinoa to a large mixing bowl.
7. Add finely chopped fresh curly parsley and finely chopped fresh mint leaves.
8. Incorporate pomegranate arils and finely diced red onion.
9. Pour dressing over quinoa mixture and toss thoroughly until evenly coated.
10. Chill for at least 30 minutes to allow flavors to meld before serving.
Serve this tabouli as a stunning side dish or transform it into a main course by topping with grilled halloumi or spiced chickpeas. The texture plays beautifully between fluffy quinoa, crisp herbs, and juicy pomegranate bursts, while the bright acidity cuts through rich proteins perfectly.

Quinoa Tabouli with Grilled Halloumi

Forget boring salads—this vibrant quinoa tabouli with grilled halloumi delivers Mediterranean freshness with satisfying texture. Fire up your grill pan for crispy, salty cheese that perfectly balances the zesty herb-packed grain base. Fresh parsley, mint, and lemon sing in every bite.
Ingredients
– 1 cup quinoa, rinsed thoroughly
– 2 cups filtered water
– 8 ounces halloumi cheese, sliced into ½-inch thick planks
– 1 tablespoon extra-virgin olive oil
– 2 cups flat-leaf parsley leaves, finely chopped
– ½ cup fresh mint leaves, chiffonade cut
– 1 cup cherry tomatoes, quartered
– ½ English cucumber, small dice
– ¼ cup freshly squeezed lemon juice
– 3 tablespoons high-quality extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Combine rinsed quinoa and filtered water in a medium saucepan, bring to a boil over high heat.
2. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes until all water is absorbed and grains show tiny spirals.
3. Spread cooked quinoa on a baking sheet in a thin layer and cool completely to room temperature, about 20 minutes.
4. Heat a grill pan over medium-high heat until water droplets sizzle immediately upon contact.
5. Brush halloumi planks lightly with 1 tablespoon extra-virgin olive oil on both sides.
6. Grill halloumi for 2-3 minutes per side until deep golden grill marks form and exterior is crisp.
7. Transfer grilled halloumi to a cutting board and rest for 2 minutes before slicing into bite-sized pieces.
8. In a large mixing bowl, combine cooled quinoa, chopped parsley, mint chiffonade, quartered cherry tomatoes, and diced cucumber.
9. Whisk together freshly squeezed lemon juice, 3 tablespoons extra-virgin olive oil, fine sea salt, and freshly cracked black pepper in a small bowl until emulsified.
10. Pour dressing over quinoa mixture and toss thoroughly until all ingredients are evenly coated.
11. Gently fold in grilled halloumi pieces, being careful not to break the cheese.
12. Serve immediately or chill for 15 minutes to allow flavors to meld.
Crisp hallouma provides salty contrast against the bright, herbaceous quinoa base, while lemon cuts through the richness. Serve family-style with grilled pita for scooping, or pack for a picnic where the flavors intensify as they mingle.

Sun-Dried Tomato and Basil Quinoa Tabouli

Haven’t tried a quinoa tabouli that actually wows? This sun-dried tomato and basil version transforms the classic with Mediterranean flair. Grab your prep bowls—this vibrant dish comes together in under 30 minutes.
Ingredients
- 1 cup tri-color quinoa, rinsed thoroughly
- 2 cups filtered water
- ½ cup sun-dried tomatoes in extra-virgin olive oil, julienned
- 1 cup fresh basil leaves, chiffonade-cut
- ½ cup flat-leaf parsley, finely minced
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons high-quality extra-virgin olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 1 small shallot, brunoise-cut
Instructions
1. Combine 1 cup rinsed tri-color quinoa and 2 cups filtered water in a medium saucepan.
2. Bring to a rolling boil over high heat, then immediately reduce to a gentle simmer.
3. Cover and cook for exactly 15 minutes until quinoa grains display visible spirals and liquid is fully absorbed.
4. Transfer cooked quinoa to a large mixing bowl and fluff with a fork to separate grains.
5. Cool quinoa completely to room temperature, about 20 minutes, to prevent wilting of fresh herbs.
6. Add ½ cup julienned sun-dried tomatoes, 1 cup chiffonade basil, and ½ cup minced parsley to cooled quinoa.
7. Whisk together ¼ cup lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, and ½ teaspoon black pepper in a small bowl.
8. Pour dressing over quinoa mixture and toss thoroughly with a rubber spatula until evenly coated.
9. Fold in 1 small brunoise-cut shallot, distributing evenly throughout the salad.
10. Chill for at least 1 hour before serving to allow flavors to meld completely.
Outstanding texture contrast emerges from the fluffy quinoa against the chewy sun-dried tomatoes. Bright lemon and peppery basil create a vibrant flavor profile that intensifies after chilling. Serve scooped into butter lettuce cups or alongside grilled lamb chops for a complete Mediterranean meal.

Quinoa Tabouli with Cucumber and Radish
Elevate your salad game with this vibrant quinoa tabouli that swaps traditional bulgur for protein-packed quinoa. Every forkful bursts with crisp cucumber, peppery radish, and zesty lemon—perfect for meal prep or impressing guests.
Ingredients
- 1 cup tri-color quinoa, rinsed thoroughly
- 2 cups filtered water
- 1 English cucumber, finely diced
- 6 radishes, thinly sliced into half-moons
- 1/2 cup fresh flat-leaf parsley, minced
- 1/4 cup fresh mint leaves, chiffonade-cut
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
1. Combine rinsed quinoa and filtered water in a medium saucepan, bringing to a rolling boil over high heat.
2. Reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed and quinoa grains show tiny spirals.
3. Spread cooked quinoa in a thin layer on a baking sheet to cool completely—this prevents steaming and maintains texture.
4. Whisk together extra-virgin olive oil, freshly squeezed lemon juice, fine sea salt, and freshly cracked black pepper in a large mixing bowl.
5. Add cooled quinoa to the dressing, tossing thoroughly to coat every grain for maximum flavor absorption.
6. Fold in finely diced English cucumber, thinly sliced radishes, minced flat-leaf parsley, and chiffonade-cut mint leaves.
7. Chill the tabouli for 30 minutes in the refrigerator to allow flavors to meld and textures to firm.
8. Gently fluff the salad with a fork before serving to redistribute ingredients evenly.
Sun-kissed quinoa provides a nutty base that contrasts beautifully with the cucumber’s cool crunch and radish’s peppery bite. Serve it scooped into butter lettuce cups for a gluten-free option, or layer it beneath grilled salmon for a complete meal that sings with freshness.

Turmeric Quinoa Tabouli with Golden Raisins

Let’s transform your grain bowl game with this vibrant turmeric quinoa tabouli. Loaded with golden raisins and fresh herbs, it’s a flavor explosion that’s as nourishing as it is Instagram-worthy. Skip the boring salads—this one’s a total crowd-pleaser.
Ingredients
- 1 cup organic quinoa, rinsed thoroughly
- 2 cups filtered water
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground turmeric
- ½ cup golden raisins, plumped
- 1 cup finely chopped fresh flat-leaf parsley
- ½ cup finely chopped fresh mint
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons cold-pressed extra-virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup toasted pine nuts
Instructions
1. Combine 1 cup rinsed quinoa, 2 cups filtered water, and ½ teaspoon fine sea salt in a medium saucepan.
2. Bring to a rolling boil over high heat, then immediately reduce heat to low and cover tightly.
3. Simmer for exactly 15 minutes until all liquid is absorbed and quinoa grains display tiny white spirals.
4. Remove from heat and let stand covered for 5 minutes to steam—this prevents mushy texture.
5. Fluff quinoa with a fork and spread evenly on a baking sheet to cool completely to room temperature.
6. While quinoa cools, soak ½ cup golden raisins in warm water for 10 minutes to plump, then drain thoroughly.
7. Toast ¼ cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden brown, shaking pan constantly.
8. Transfer cooled quinoa to a large mixing bowl and drizzle with 1 tablespoon extra-virgin olive oil.
9. Sprinkle 1 teaspoon ground turmeric over quinoa and toss vigorously until every grain is evenly coated.
10. Add plumped golden raisins, 1 cup chopped parsley, and ½ cup chopped mint to the quinoa mixture.
11. Whisk together ¼ cup lemon juice, 3 tablespoons cold-pressed olive oil, ¼ teaspoon black pepper, and remaining ¼ teaspoon sea salt in a small bowl.
12. Pour dressing over quinoa mixture and toss gently but thoroughly to combine all ingredients.
13. Fold in toasted pine nuts just before serving to maintain their crisp texture.
14. Chill tabouli for at least 30 minutes to allow flavors to meld before serving.
Perfect for meal prep or impromptu gatherings, this tabouli boasts a delightful contrast of fluffy quinoa against chewy raisins and crisp herbs. The turmeric lends earthy warmth while lemon brightens every bite. Try serving it stuffed in roasted bell peppers or alongside grilled halloumi for a stunning vegetarian main.

Quinoa Tabouli with Roasted Red Peppers

Banish boring salads forever. This quinoa tabouli brings Mediterranean sunshine to your table with roasted red peppers adding smoky sweetness. Get ready for flavor fireworks in every forkful.
Ingredients
– 1 cup tri-color quinoa, rinsed thoroughly
– 2 cups filtered water
– 2 large red bell peppers
– 1/4 cup extra virgin olive oil, divided
– 1 English cucumber, finely diced
– 1 pint cherry tomatoes, quartered
– 1/2 cup flat-leaf parsley, finely chopped
– 1/4 cup fresh mint leaves, chiffonade cut
– 3 tablespoons freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the red bell peppers into 1-inch wide strips, removing seeds and membranes.
3. Toss pepper strips with 1 tablespoon olive oil and arrange in a single layer on the prepared baking sheet.
4. Roast peppers for 20-25 minutes until skins are blistered and edges are slightly charred.
5. Transfer roasted peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes—this makes peeling effortless.
6. While peppers steam, combine rinsed quinoa and filtered water in a medium saucepan.
7. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is fully absorbed.
8. Spread cooked quinoa on a baking sheet to cool completely, preventing mushiness.
9. Peel the roasted peppers and dice into 1/2-inch pieces.
10. In a large mixing bowl, combine cooled quinoa, diced peppers, English cucumber, and quartered cherry tomatoes.
11. Add finely chopped parsley and chiffonade-cut mint leaves.
12. Whisk together remaining 3 tablespoons olive oil, freshly squeezed lemon juice, fine sea salt, and freshly cracked black pepper.
13. Pour dressing over the quinoa mixture and toss gently until evenly coated.
14. Chill the tabouli for at least 30 minutes to allow flavors to meld.
Fresh from the fridge, this tabouli delivers satisfying crunch from the vegetables against the quinoa’s delicate texture. The roasted peppers provide smoky depth that balances the bright lemon and herb notes. Serve it stuffed in pita pockets with grilled chicken or as a vibrant base for seared halloumi.

Greek-Inspired Quinoa Tabouli with Olives

Unlock vibrant Mediterranean flavors with this protein-packed twist on a classic. Toss together this zesty quinoa tabouli in just 20 minutes—perfect for meal prep or impromptu gatherings. Every bite bursts with fresh herbs and briny olives that’ll transport you straight to the Aegean coast.
Ingredients
– 1 cup quinoa, thoroughly rinsed
– 2 cups filtered water
– 1/2 cup extra-virgin olive oil
– 1/4 cup freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1 English cucumber, finely diced
– 2 cups cherry tomatoes, quartered
– 1/2 cup Kalamata olives, pitted and halved
– 1/2 cup finely chopped red onion
– 1 cup fresh flat-leaf parsley, finely chopped
– 1/2 cup fresh mint leaves, finely chopped
Instructions
1. Combine rinsed quinoa and filtered water in a medium saucepan over high heat.
2. Bring to a rolling boil, then immediately reduce heat to low and cover tightly.
3. Simmer for exactly 15 minutes until all liquid is absorbed and quinoa grains show little white tails.
4. Spread cooked quinoa in a thin layer on a baking sheet to cool completely to room temperature.
5. Whisk together extra-virgin olive oil, freshly squeezed lemon juice, fine sea salt, and freshly cracked black pepper in a large mixing bowl.
6. Add finely diced English cucumber, quartered cherry tomatoes, halved Kalamata olives, and finely chopped red onion to the dressing.
7. Gently fold in cooled quinoa until evenly distributed throughout the vegetable mixture.
8. Incorporate finely chopped flat-leaf parsley and mint leaves just before serving to maintain their vibrant color and aroma.
9. Chill the completed tabouli for at least 30 minutes to allow flavors to meld properly.
Hearty quinoa creates a satisfying chew that stands up beautifully to the crisp vegetables and tender herbs. The briny olives cut through the bright lemon dressing for perfectly balanced bites. Serve scooped into butter lettuce cups or alongside grilled lamb for an elevated Mediterranean feast.

Quinoa Tabouli with Toasted Pine Nuts

Just when you thought tabouli couldn’t get better—meet quinoa. Jump-start your meal prep with this protein-packed powerhouse that swaps bulgur for nutty quinoa and adds crunchy toasted pine nuts. Jarringly fresh and ready in under 30 minutes.
Ingredients
– 1 cup uncooked quinoa, rinsed thoroughly
– 2 cups filtered water
– 1/2 cup extra virgin olive oil
– 1/4 cup freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1 cup finely chopped flat-leaf parsley
– 1/2 cup finely chopped mint leaves
– 1/2 cup diced English cucumber
– 1/2 cup cherry tomatoes, quartered
– 1/4 cup thinly sliced scallions
– 1/4 cup raw pine nuts
Instructions
1. Combine rinsed quinoa and filtered water in a medium saucepan, bring to a boil over high heat.
2. Reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed.
3. Spread cooked quinoa in a thin layer on a baking sheet to cool completely to room temperature.
4. Toast pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking constantly until golden brown.
5. Whisk together extra virgin olive oil, freshly squeezed lemon juice, fine sea salt, and freshly cracked black pepper in a large bowl.
6. Add cooled quinoa to the dressing and toss thoroughly to coat every grain.
7. Fold in finely chopped flat-leaf parsley, finely chopped mint leaves, diced English cucumber, quartered cherry tomatoes, and thinly sliced scallions.
8. Gently incorporate toasted pine nuts, reserving 1 tablespoon for garnish.
9. Chill the tabouli in the refrigerator for at least 20 minutes to allow flavors to meld.
10. Transfer to a serving platter and sprinkle with reserved toasted pine nuts before serving.
This tabouli delivers incredible texture contrast—fluffy quinoa against crisp vegetables and crunchy pine nuts. The bright lemon dressing cuts through the earthy grains beautifully. Try stuffing it into pita pockets with grilled halloumi or serving alongside za’atar-rubbed chicken for a complete Mediterranean feast.

Beetroot and Quinoa Tabouli Salad

Vibrant doesn’t even begin to describe this powerhouse salad that’s about to become your new lunch obsession. Packed with earthy sweetness and fresh herbs, it delivers maximum flavor with minimal effort. Get ready to impress your taste buds and your Instagram followers.
Ingredients
– 1 cup uncooked quinoa, rinsed thoroughly
– 2 medium roasted beets, peeled and finely diced
– 1 cup fresh flat-leaf parsley, finely chopped
– ½ cup fresh mint leaves, finely chopped
– ¼ cup extra virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 1 small shallot, minced
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Combine 1 cup rinsed quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat.
2. Reduce heat to low, cover the saucepan, and simmer for 15 minutes until all liquid is absorbed and quinoa grains show tiny white spirals.
3. Spread cooked quinoa in a thin layer on a baking sheet and cool completely to room temperature, about 20 minutes.
4. Whisk together ¼ cup extra virgin olive oil, 3 tablespoons lemon juice, 1 minced shallot, ½ teaspoon sea salt, and ¼ teaspoon black pepper in a large mixing bowl.
5. Add cooled quinoa, 2 diced roasted beets, 1 cup chopped parsley, and ½ cup chopped mint to the dressing bowl.
6. Toss all ingredients gently but thoroughly until evenly coated and distributed.
7. Let the salad rest at room temperature for 10 minutes to allow flavors to meld.
8. Taste and adjust seasoning with additional salt if needed before serving.
The jewel-toned quinoa creates a stunning contrast against the deep crimson beets, while the fresh herbs provide bright, clean notes that cut through the earthiness. Serve it alongside grilled chicken for a complete meal, or pack it for a lunch that actually excites you – the flavors intensify beautifully overnight.

Quinoa Tabouli with Mango and Cilantro

Hate boring salads? This quinoa tabouli brings tropical vibes with sweet mango and fresh cilantro. Toss tradition aside for a grain bowl that actually excites your taste buds.
Ingredients
- 1 cup tri-color quinoa, rinsed thoroughly
- 2 cups filtered water
- 1/2 teaspoon fine sea salt
- 1 large ripe mango, peeled and small-diced
- 1 cup fresh cilantro leaves, roughly chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon freshly cracked black pepper
Instructions
1. Combine rinsed quinoa, filtered water, and fine sea salt in a medium saucepan.
2. Bring to a boil over high heat, then immediately reduce to a simmer and cover tightly.
3. Cook for exactly 15 minutes until all liquid is absorbed and quinoa grains show little white tails. Tip: Don’t peek during cooking to maintain steady steam.
4. Remove from heat and let stand covered for 5 minutes to finish steaming.
5. Fluff quinoa with a fork and transfer to a large mixing bowl to cool completely.
6. While quinoa cools, prepare mango by peeling and cutting into 1/4-inch dice.
7. Roughly chop fresh cilantro leaves, reserving tender stems for maximum flavor.
8. Whisk together extra virgin olive oil, freshly squeezed lemon juice, and freshly cracked black pepper until emulsified.
9. Add diced mango and chopped cilantro to the cooled quinoa. Tip: Cool quinoa completely to prevent mango from becoming mushy.
10. Pour dressing over quinoa mixture and toss gently to combine. Tip: Fold ingredients carefully to maintain mango’s structural integrity.
11. Let salad rest for 10 minutes at room temperature to allow flavors to meld.
Crisp quinoa grains contrast beautifully with the mango’s juicy sweetness, while cilantro adds a bright, herbal punch. Serve chilled in lettuce cups for a gluten-free option, or pair with grilled shrimp for a complete meal. The vibrant colors make it perfect for entertaining or meal prep that actually looks Instagram-worthy.

Smoky Paprika Quinoa Tabouli

Tired of basic grain bowls? Transform your quinoa game with this smoky, herb-packed tabouli that brings Mediterranean vibes with a modern twist. This vibrant dish delivers bold flavor and satisfying texture in every bite.
Ingredients
– 1 cup tri-color quinoa, rinsed thoroughly
– 2 cups filtered water
– 1/4 cup extra virgin olive oil, divided
– 2 teaspoons smoked paprika
– 1 English cucumber, finely diced
– 1 pint cherry tomatoes, quartered
– 1/2 cup fresh flat-leaf parsley, finely chopped
– 1/4 cup fresh mint leaves, chiffonade cut
– 3 tablespoons freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Combine rinsed quinoa and filtered water in a medium saucepan over high heat.
2. Bring to a rolling boil, then immediately reduce heat to low and cover tightly.
3. Simmer for exactly 15 minutes until all liquid is absorbed and quinoa grains show tiny white tails.
4. Spread cooked quinoa in a thin layer on a baking sheet to cool completely to room temperature, about 20 minutes.
5. Heat 1 tablespoon olive oil in a small skillet over medium heat until shimmering but not smoking.
6. Toast smoked paprika in the hot oil for precisely 30 seconds until fragrant, then immediately remove from heat.
7. Transfer cooled quinoa to a large mixing bowl and fluff with a fork to separate grains.
8. Drizzle remaining olive oil and toasted paprika oil over the quinoa, tossing to coat evenly.
9. Add finely diced cucumber and quartered cherry tomatoes to the quinoa mixture.
10. Incorporate finely chopped parsley and chiffonade-cut mint leaves.
11. Squeeze fresh lemon juice directly over the salad to prevent browning of herbs.
12. Season with fine sea salt and freshly cracked black pepper, then toss gently but thoroughly to combine.
13. Cover and refrigerate for at least 1 hour to allow flavors to meld and develop.
Fresh from the fridge, this tabouli offers a delightful contrast of fluffy quinoa against crisp vegetables and tender herbs. The smoky paprika creates a warm undertone that complements the bright lemon and fresh mint beautifully. Serve it as a vibrant side dish with grilled lamb chops or pile it into lettuce cups for a gluten-free lunch option.

Summary
Beyond just recipes, this collection offers endless inspiration for fresh, healthy meals everyone will love. Whether you’re new to quinoa tabouli or looking for creative twists, there’s something here for every taste. We’d love to hear which recipes become your favorites—leave a comment below and share your top picks on Pinterest to spread the quinoa love!
Laura Hauser
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.