Quinoa Tabbouleh Salad Recipe: Fresh Mediterranean Grain Bowl

Quinoa Tabbouleh Salad (also spelled tabouli, tabouleh and taboulah) captures the bright, herb-forward flavors of classic Levantine tabbouleh but uses tender quinoa instead of bulgur wheat. This makes it an excellent option for anyone following a gluten-free or Mediterranean-style diet, or for those who simply enjoy quinoa’s nutty texture and mild taste.

Quinoa is actually a seed—not a grain or a pasta—and is one of the few plant foods considered a complete protein. It cooks quickly, offers a pleasantly firm bite with a subtle grassy note, and holds up well in the refrigerator, making it an ideal base for make-ahead salads.

Ingredients for Quinoa Tabbouleh

• Quinoa: pre-rinsed quinoa is convenient and reliable
• Lemon: fresh lemon juice for brightness
• Olive Oil: good quality extra-virgin olive oil
• Garlic: one fresh clove, minced
• Green Onions: or chives, finely chopped
• Parsley: fresh flat-leaf parsley, chopped
• Mint Leaves: fresh mint — avoid dried mint for this salad
• Cherry Tomatoes: or grape tomatoes, halved
• English Cucumber: or Persian cucumbers, diced
• Feta: crumbled feta; sheep’s milk feta adds extra creaminess and tang
• Greek Olives: kalamata or other Greek olives, pitted and halved
• Salt: fine sea salt (use about half as much kosher salt)

Quick, Easy and Great for Meal Prep

This Quinoa Tabbouleh comes together in about 30 minutes and benefits from resting in the fridge for at least 30 minutes or up to overnight so the flavors meld. That make-ahead quality makes it perfect for potlucks, picnics, or a portable weekday lunch.

While some additions here depart from traditional Middle Eastern tabbouleh, ingredients like cherry tomatoes, crisp cucumber, briny olives, and tangy feta add variety and depth so every forkful tastes lively and different.

Vegan Recipe Option

To make this salad vegan, omit the feta and consider adding chickpeas or extra olives for texture and savory flavor. The salad works well as a side or a satisfying main dish.

How long will Tabbouleh keep in the fridge?

Stored in an airtight container, tabbouleh will keep for 2–3 days in the refrigerator.

Serve With

Though substantial enough to serve on its own, this salad pairs beautifully with grilled or roasted proteins—lamb chops, chicken kabobs, or simply alongside a sandwich or grain bowl.

How to Make Quinoa Tabbouleh

Bring 1 cup quinoa and 2 cups water to a boil in a medium saucepan. Reduce the heat, cover, and simmer until the water is absorbed, about 15 minutes. Remove from heat and let the quinoa sit, covered, for 5 minutes, then fluff with a fork and let cool to room temperature.

When the quinoa has cooled, stir in salt, lemon juice, olive oil, and minced garlic. Cover and chill for at least 30 minutes or overnight to allow the flavors to develop.

Just before serving, combine the quinoa mixture with green onions, parsley, mint, cherry tomatoes, cucumber, olives, and crumbled feta in a large bowl. Toss gently, taste and adjust seasoning with salt and freshly ground black pepper, and garnish with a bit of extra parsley, mint, or feta if desired.