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 scallions - finely chopped
- sea salt flakes - to taste
Dressing
- 3 tbsp olive oil
- 1 large lemon - juiced; 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 scallions. 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
You might also like
Your creations
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
4 baes shared a photo this week
View all creations
Just leave a comment on any recipe and attach a photo
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 💕