Brightly colored and full of summer flavors, this quinoa tabbouleh salad is the perfect way to make those beautiful farmer’s market veggies the star of your lunch or dinner! This dish comes together in the time it takes to cook quinoa and it can easily be made in large batches to be enjoyed all week!
The citrus and parsley really make this quinoa tabbouleh salad shine, and it is honestly hard to overdo either of these flavors in this dish. I love to eat tabbouleh over baby spinach leaves and often add some chickpeas in the mix, making it a meatless meal that is still high in protein and fiber. This quinoa tabbouleh salad is equally delicious with roasted garlic hummus and pita (yum!).
This meal is by far one of my favorites to make ahead for lunches. I typically add my simple salmon over the top and I am ready to go. I dress this quinoa tabbouleh salad simply; squeezing the juice of a lime, some garlic olive oil and some parsley over the entire dish. The flavors compliment each other well, without overpowering any single ingredient.
* Note: cucumber tends to get mushy because of the salt that has been added to the mixture. If you plan on making this to enjoy through the week, chop the cucumber and put in air tight container and refrigerate separately to add to quinoa only as it is being served. If quinoa will be enjoyed in next day or so, add to the mix immediately, as this should not be an issue.
Let mixture sit in the refrigerator at least 1 hour in a covered container. I have found that letting this sit overnight is best for maximum flavor. Serve over greens with a tasty protein like my Simple Salmon or eat it just as it is with a fork and a smile.
Quinoa Tabbouleh Salad
Brightly colored and full of summer flavors, this quinoa tabbouleh is the perfect way to make those beautiful farmer’s market veggies the star of your lunch or dinner!
- 1 cup uncooked quinoa
- 2 cups water
- 2 Juice of limes
- ½ cup chopped parsley leaves
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- ½ english cucumber chopped
- 1/8 cup red onion finely chopped optional
- 1-2 roma tomatoes diced or 1/2 pint of cherry tomatoes halved
- 1 tsp. salt
- ½ tsp pepper
- Rinse quinoa in a mesh strainer. Add rinsed quinoa and water to a medium sized saucepan and turn heat onto medium high setting. Cover and cook 15 minutes(stirring occasionally). The quinoa is done cooking when all water has been absorbed, so keep an eye on it starting around minute 12.
- TIP: Chop the veggies while you are waiting for the quinoa to cook! Once finished cooking, take off heat, add the juice of 2 limes, salt, pepper, and stir to combine.
- Pour quinoa in a large mixing bowl and add the chopped parsley, red, and yellow bell peppers, tomatoes, optional red onion and cucumbers (see note below on cucumbers and tomatoes ). Taste for seasoning and add any salt, pepper, lime, or parsley according to personal preference.
What about you?
- Whats your favorite protein to have over salad?