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.
If you love this recipe, you will love our Hummus Pita Bowl, and Sweet Potato Tabbouleh Bowl.
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.
Equipment
Ingredients
- 1 cup (185 g) cooked and cooled quinoa
- 1 cup (198 g) cooked lentils
- 250 g cherry tomatoes - chopped in half
- 1 cucumber - diced
- 1 cup (60 g) curly parsley - finely chopped
- ⅓ cup (15 g) fresh mint - finely chopped
- 3 stalks spring onions - finely chopped
- sea salt flakes - to taste
Dressing
- 3 tbsp olive oil
- 1 large lemon - 3 tbsp, juiced
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.
Video
Nutrition Information
Per Serving/Portion
Calories: 467 kcalCarbohydrates: 54 gProtein: 16 gFat: 23 gSodium: 26 mgFiber: 13 gVitamin A: 109 IUVitamin C: 37 mgCalcium: 112 mgIron: 7 mg
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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 💕