This quinoa tabbouleh is a super nourishing take on the classic Mediterranean recipe. It’s fresh, vibrant and makes for a wonderful lunch. This salad is so easy to put together and great to meal prep ahead of time.
Quinoa Tabbouleh Salad
A fresh, vibrant quinoa tabbouleh salad with lentils, cherry tomatoes, cucumber, parsley, and mint. Perfect for a nourishing lunch or meal prep.
Video
Equipment
Ingredients
- 1 cup (185 g) cooked and cooled quinoa
- 1 cup (198 g) cooked lentils
- 250 g cherry tomatoes, chopped in half
- 1 large cucumber, diced
- 1 cup (60 g) curly parsley, finely chopped
- ⅓ cup (15 g) mint, finely chopped
- 3 stalks spring onions, finely chopped
- Salt to taste
Dressing
- 3 tbsp olive oil
- 1 large lemon, freshly juiced (about 3 tbsp)
Instructions
- Prepare all the ingredients as listed. Ensure the quinoa and lentils are cooked and cooled, and the vegetables are finely chopped.
- In a large bowl, combine the quinoa, lentils, cherry tomatoes, cucumber, parsley, mint, and spring onions. Season with salt to taste.
- For the dressing, mix together the extra virgin olive oil and freshly squeezed lemon juice.
- Add the dressing to the salad and stir well to combine. Your Quinoa Tabbouleh Salad is ready to enjoy.
Per Serving
Calories 467kcalCarbohydrates 54gProtein 16gFat 23gSodium 26mgFiber 13gVitamin A 109IUVitamin C 37mgCalcium 112mgIron 7mg
Delicious! Used canned chicken peas instead of lentils (what i had readily on hand) and basil instead of parsley and mint. Was still good anyway!
Hey Verdell, your take on this salad sounds delicious! So happy you liked it 💕