21 Delicious Quinoa Tabouli Recipes Healthy

Discover the vibrant world of quinoa tabouli, where health meets flavor in every bite! Perfect for home cooks looking to spice up their meal prep with something nutritious yet utterly delicious, these 21 recipes are your ticket to a fresher, lighter dining experience. Whether you’re craving a quick lunch or a colorful side dish, get ready to fall in love with quinoa tabouli all over again. Let’s dive in!

Classic Quinoa Tabouli with Fresh Herbs

Today, as the light filters softly through the kitchen window, I find myself drawn to the simplicity and vibrancy of a dish that feels like a gentle embrace. This Classic Quinoa Tabouli with Fresh Herbs is a testament to the beauty of combining wholesome ingredients with care and intention.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp sea salt
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 clove garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup English cucumber, finely diced
• 1/4 cup red onion, finely diced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is fully absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
3. In a large bowl, whisk together the olive oil, lemon juice, and minced garlic until emulsified.
4. Add the cooked quinoa to the bowl with the dressing, tossing gently to combine.
5. Fold in the cherry tomatoes, cucumber, red onion, parsley, and mint until evenly distributed. Tip: For the best flavor, let the tabouli sit for at least 30 minutes before serving to allow the flavors to meld.
6. Season with additional sea salt if needed, and serve chilled or at room temperature. Tip: Garnish with additional fresh herbs for a vibrant presentation.

Just as the last herb is folded in, the tabouli comes alive with textures that dance between the tender quinoa and the crisp vegetables. The freshness of the mint and parsley offers a bright counterpoint to the earthy grains, making it perfect for a light lunch or as a refreshing side at your next gathering.

Mediterranean Quinoa Tabouli Salad

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself craving something light yet nourishing, a dish that could bridge the gap between the season’s abundance and the simplicity I sought. That’s when the idea of a Mediterranean Quinoa Tabouli Salad came to mind, a refreshing twist on the classic, with quinoa lending its nutty essence to the vibrant medley of herbs and vegetables.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp sea salt
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 clove garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, finely diced
• 1/4 cup red onion, finely minced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. Fluff the quinoa with a fork and transfer to a large bowl to cool slightly, about 10 minutes.
4. In a small bowl, whisk together the olive oil, lemon juice, and minced garlic until emulsified.
5. Add the cherry tomatoes, cucumber, red onion, parsley, and mint to the quinoa. Drizzle with the dressing and toss gently to combine.
6. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

Just as the last rays of sunlight fade, this salad comes alive, its textures a dance of fluffy quinoa against crisp vegetables, its flavors a bright symphony of lemon and herbs. Serve it atop a bed of greens for an extra layer of freshness, or alongside grilled fish for a meal that sings of the Mediterranean.

Spicy Quinoa Tabouli with Jalapenos

Moments like these, when the kitchen is quiet and the morning light just begins to filter through the window, are perfect for preparing something that feels both nourishing and invigorating. This Spicy Quinoa Tabouli with Jalapenos is a dish that marries the earthy wholesomeness of quinoa with the bright, fiery kick of fresh jalapenos, creating a balance that wakes up the senses.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp sea salt
• 2 tbsp extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 1 jalapeno, seeded and minced

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. Fluff the quinoa with a fork and transfer to a large bowl to cool slightly.
4. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, and minced garlic until emulsified.
5. Pour the dressing over the slightly cooled quinoa and toss gently to combine.
6. Add the finely chopped parsley, mint, quartered cherry tomatoes, diced red onion, and minced jalapeno to the quinoa mixture. Toss gently until all ingredients are evenly distributed.
7. Season with additional sea salt if desired, and let the tabouli sit for 10 minutes to allow the flavors to meld.

Now, the Spicy Quinoa Tabouli with Jalapenos is ready to serve. The texture is wonderfully light yet satisfying, with each bite offering a crunch from the fresh vegetables and a gentle heat from the jalapenos. For an extra touch of elegance, serve it on a platter garnished with whole mint leaves and thin lemon slices, or enjoy it as a hearty side to grilled fish or chicken.

Quinoa Tabouli with Avocado and Lime

Beneath the quiet hum of the morning, there’s a dish that whispers of freshness and vitality, a blend of textures and flavors that dance lightly on the palate. Quinoa tabouli with avocado and lime is not just a meal; it’s a moment of peace, a gentle nod to nourishment and simplicity.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 teaspoon sea salt
• 1 large avocado, diced
• 1/4 cup fresh lime juice
• 1/4 cup extra-virgin olive oil
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. Fluff the quinoa with a fork and transfer to a large bowl to cool slightly.
4. In a small bowl, whisk together the lime juice, olive oil, cumin, and black pepper until emulsified.
5. Add the diced avocado, parsley, mint, cucumber, and red onion to the quinoa. Gently toss to combine.
6. Drizzle the dressing over the quinoa mixture and toss gently to coat all ingredients evenly.
7. Let the tabouli sit for 10 minutes before serving to allow the flavors to meld.

Offering a delightful contrast between the creamy avocado and the zesty lime, this quinoa tabouli is a celebration of textures. Serve it atop a bed of leafy greens for an extra crunch, or alongside grilled fish for a heartier meal.

Roasted Vegetable Quinoa Tabouli

On a quiet evening, when the kitchen feels like a sanctuary, this Roasted Vegetable Quinoa Tabouli comes together as a celebration of textures and flavors, a dish that feels both nourishing and indulgent.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp sea salt
• 1 medium zucchini, diced into 1/2-inch pieces
• 1 red bell pepper, diced into 1/2-inch pieces
• 1 small red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 cup fresh lemon juice
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh mint, finely chopped

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the water is fully absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat to fluff up.
3. While the quinoa cooks, toss the zucchini, red bell pepper, and red onion with olive oil, cumin, and smoked paprika on the prepared baking sheet. Spread in a single layer and roast for 20 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
4. In a large bowl, whisk together the lemon juice, parsley, and mint. Tip: For a brighter flavor, let the herbs infuse in the lemon juice while the quinoa and vegetables cook.
5. Fluff the quinoa with a fork and add it to the bowl with the dressing, along with the roasted vegetables. Gently toss to combine. Tip: For the best flavor, let the tabouli sit for 10 minutes before serving to allow the flavors to meld.

Unassuming at first glance, this tabouli surprises with its vibrant colors and the depth of flavors from the roasted vegetables and fresh herbs. Serve it atop a bed of greens for a light lunch, or as a hearty side to grilled meats.

Quinoa Tabouli with Chickpeas and Feta

Kindly, as the morning light filters through the kitchen window, there’s a quiet joy in preparing a dish that’s both nourishing and vibrant. This quinoa tabouli, with its hearty chickpeas and creamy feta, is a testament to the beauty of simple, wholesome ingredients coming together.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 1/2 cups water
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup cooked chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely diced red onion

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed and the quinoa is tender.
2. Remove the quinoa from the heat and let it sit, covered, for 5 minutes to steam. Then, fluff it with a fork and transfer to a large bowl to cool slightly.
3. In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper until emulsified.
4. Add the chickpeas, feta cheese, parsley, mint, and red onion to the quinoa. Drizzle the dressing over the top and gently toss to combine, ensuring all ingredients are evenly coated.
5. Let the tabouli sit at room temperature for 10 minutes before serving to allow the flavors to meld together.

Vibrant and refreshing, this quinoa tabouli offers a delightful contrast of textures, from the fluffy quinoa to the creamy feta and the crisp freshness of the herbs. Serve it atop a bed of greens for a light lunch, or alongside grilled vegetables for a more substantial meal.

Lemon Garlic Quinoa Tabouli

How quietly the morning unfolds, much like the gentle blending of flavors in this Lemon Garlic Quinoa Tabouli. A dish that whispers of summer gardens and the tender care of hands that prepare it, offering a refreshing twist on a classic.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 1/2 cup diced English cucumber
• 1/4 cup diced red onion
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed and the quinoa is tender.
2. While the quinoa cooks, heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant but not browned, to infuse the oil with flavor.
3. Transfer the cooked quinoa to a large mixing bowl. Fluff with a fork to separate the grains and allow to cool slightly.
4. Drizzle the garlic-infused olive oil over the quinoa. Add the lemon zest, lemon juice, parsley, mint, cucumber, red onion, sea salt, and black pepper. Gently toss to combine all ingredients evenly.
5. Let the tabouli sit for 10 minutes at room temperature before serving to allow the flavors to meld together beautifully.

You’ll find the texture of this tabouli delightfully light yet satisfying, with the quinoa offering a subtle nuttiness against the bright, citrusy notes. Serve it atop a bed of greens for a refreshing lunch, or alongside grilled fish for a harmonious dinner.

Quinoa Tabouli with Pomegranate Seeds

Zephyrs of summer breeze remind us of the joy in simple, vibrant dishes that speak of the earth’s bounty. Today, we explore a refreshing twist on a classic, where the nuttiness of quinoa meets the burst of pomegranate seeds, creating a symphony of textures and flavors.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 teaspoon sea salt
• 1/4 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 2 cups finely chopped flat-leaf parsley
• 1/2 cup finely chopped mint leaves
• 1/2 cup pomegranate seeds
• 1/4 cup finely diced red onion

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
2. Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
3. In a small bowl, whisk together the extra-virgin olive oil and freshly squeezed lemon juice until emulsified.
4. Add the finely chopped flat-leaf parsley, mint leaves, pomegranate seeds, and finely diced red onion to the quinoa. Drizzle with the dressing and toss gently to combine.
5. Let the tabouli sit for at least 30 minutes at room temperature to allow the flavors to meld, stirring occasionally.

Somehow, the quinoa tabouli with pomegranate seeds manages to be both hearty and light, with each bite offering a crunch from the seeds, a freshness from the herbs, and a subtle tang from the dressing. Serve it atop a bed of mixed greens for an extra layer of texture, or alongside grilled fish for a complete meal.

Herbed Quinoa Tabouli with Cucumber

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself craving something light yet nourishing, a dish that would carry the essence of the season in every bite. Herbed quinoa tabouli with cucumber emerged as the perfect answer, a refreshing twist on the classic that’s both vibrant and comforting.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 3/4 cups water
• 1/2 teaspoon sea salt
• 1 large English cucumber, finely diced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 2 scallions, thinly sliced

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
2. Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
3. While the quinoa is cooling, in a small bowl, whisk together the extra-virgin olive oil and freshly squeezed lemon juice until emulsified.
4. Add the finely diced English cucumber, finely chopped fresh parsley and mint, and thinly sliced scallions to the bowl with the quinoa.
5. Pour the dressing over the quinoa mixture and toss gently to combine, ensuring all ingredients are evenly coated.
6. Season with additional sea salt if desired, and let the tabouli sit for at least 10 minutes before serving to allow the flavors to meld.

Silky strands of quinoa mingle with crisp cucumber and fragrant herbs, creating a dish that’s as pleasing to the palate as it is to the eye. Serve it nestled in butter lettuce leaves for a playful, edible bowl, or alongside grilled fish for a light summer meal.

Quinoa Tabouli with Mint and Parsley

Evenings like these call for something light yet nourishing, a dish that whispers of summer gardens and the gentle rustle of herbs in the breeze. This quinoa tabouli, flecked with vibrant mint and parsley, is just that—a refreshing embrace in a bowl.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp sea salt
• 1/4 cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 1 clove garlic, minced
• 1 cup flat-leaf parsley, finely chopped
• 1/2 cup fresh mint leaves, finely chopped
• 1 medium cucumber, seeded and diced
• 1 cup cherry tomatoes, halved
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
2. Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
3. In a small bowl, whisk together the olive oil, lemon juice, and minced garlic until emulsified.
4. Add the chopped parsley, mint, cucumber, cherry tomatoes, and black pepper to the quinoa. Drizzle with the dressing and toss gently to combine.
5. Let the tabouli sit for at least 10 minutes before serving to allow the flavors to meld. For best results, chill in the refrigerator for 30 minutes.

Yielded is a tabouli with a delightful crunch from the cucumber, a bright acidity from the lemon, and a fragrant herbaceousness that lingers. Serve it atop a bed of greens or alongside grilled fish for a meal that sings of summer.

Quinoa Tabouli with Sun-Dried Tomatoes

Curling up with a bowl of something fresh and nourishing feels like a quiet rebellion against the rush of everyday life. This quinoa tabouli, studded with sun-dried tomatoes, is a vibrant dance of textures and flavors, a testament to the beauty of simple ingredients coming together.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 cup sun-dried tomatoes, finely chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 small cucumber, seeded and diced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed and the quinoa is tender.
2. Remove the quinoa from the heat and let it sit, covered, for 5 minutes to steam. Fluff with a fork and transfer to a large bowl to cool slightly.
3. While the quinoa cools, whisk together the olive oil and lemon juice in a small bowl until emulsified.
4. Add the sun-dried tomatoes, parsley, mint, cucumber, sea salt, and black pepper to the quinoa. Drizzle with the dressing and toss gently to combine.
5. Let the tabouli sit for at least 10 minutes before serving to allow the flavors to meld. For the best flavor, refrigerate for 1 hour.

Sun-dried tomatoes lend a chewy sweetness that contrasts beautifully with the fluffy quinoa and crisp cucumber. Serve this tabouli atop a bed of greens for a light lunch, or alongside grilled fish for a more substantial meal.

Quinoa Tabouli with Grilled Zucchini

Zucchini, with its tender flesh and mild sweetness, finds a harmonious partner in the nutty grains of quinoa, creating a dish that whispers of summer’s bounty and the quiet joy of preparing a meal with care.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp sea salt
• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
• 2 tbsp extra-virgin olive oil, divided
• 1/4 tsp freshly ground black pepper
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 2 tbsp freshly squeezed lemon juice
• 1 small garlic clove, minced

Instructions

1. In a medium saucepan, combine quinoa, water, and sea salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed and quinoa is tender.
2. While quinoa cooks, preheat a grill or grill pan over medium-high heat (400°F). Brush zucchini planks with 1 tbsp olive oil and season with black pepper.
3. Grill zucchini for 3-4 minutes per side, or until grill marks appear and zucchini is tender but still holds its shape. Remove from grill and let cool slightly before chopping into 1/2-inch pieces.
4. In a large bowl, whisk together remaining 1 tbsp olive oil, lemon juice, and minced garlic. Add cooked quinoa, grilled zucchini, parsley, and mint. Toss gently to combine.
5. Let the tabouli sit for 10 minutes before serving to allow flavors to meld. For an extra touch of brightness, garnish with additional lemon zest or mint leaves.

Unassuming yet vibrant, this quinoa tabouli offers a delightful contrast of textures—from the fluffy quinoa to the charred, juicy zucchini. Serve it atop a bed of arugula for a peppery bite or alongside grilled salmon for a heartier meal.

Quinoa Tabouli with Olives and Capers

Flickering through the kitchen window, the morning light catches the vibrant hues of fresh herbs and the earthy tones of quinoa, inviting a moment of quiet creativity. Today, we’re embracing the simplicity and depth of flavors in a dish that feels both nourishing and indulgent, a quinoa tabouli brightened with the briny notes of olives and capers.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 teaspoon sea salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup finely chopped flat-leaf parsley
• 1/2 cup finely chopped mint leaves
• 1/2 cup pitted Kalamata olives, roughly chopped
• 2 tablespoons capers, drained
• 1 small cucumber, seeded and finely diced
• 1/2 cup cherry tomatoes, quartered

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Tip: Let the quinoa sit covered off the heat for 5 minutes to fluff up.
2. While the quinoa cooks, whisk together the olive oil and lemon juice in a large bowl to create the dressing.
3. Add the cooked quinoa to the dressing and toss gently to combine, allowing the grains to absorb the flavors.
4. Fold in the parsley, mint, olives, capers, cucumber, and cherry tomatoes until evenly distributed. Tip: For the best flavor, let the tabouli sit at room temperature for 10 minutes before serving.
5. Season with additional sea salt if needed, based on the saltiness of the olives and capers. Tip: The tabouli can be refrigerated for up to 2 days, but bring it to room temperature before serving for the best texture.

Yielding a dish that’s a tapestry of textures—chewy quinoa, crisp cucumber, and juicy tomatoes—each bite is a harmony of freshness with the salty punch of olives and capers. Serve it atop a bed of greens for a light lunch, or alongside grilled fish for a more substantial meal.

Quinoa Tabouli with Roasted Red Peppers

Perhaps there’s no better way to welcome the gentle transition of seasons than with a bowl of Quinoa Tabouli, its vibrant colors and textures a quiet celebration of nature’s bounty. Roasted red peppers add a sweet, smoky depth, making each bite a meditative experience.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp sea salt
• 2 large roasted red peppers, finely diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 2 scallions, thinly sliced
• 1/2 tsp ground cumin

Instructions

1. In a medium saucepan, combine quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and water is absorbed. Tip: Let it sit covered off the heat for 5 minutes to fluff up.
3. Transfer quinoa to a large bowl and let cool to room temperature, about 20 minutes.
4. While quinoa cools, whisk together olive oil, lemon juice, and ground cumin in a small bowl until emulsified.
5. Add roasted red peppers, parsley, mint, and scallions to the cooled quinoa. Tip: For the best flavor, chop herbs just before adding to prevent wilting.
6. Pour dressing over the quinoa mixture and toss gently to combine. Tip: Use a folding motion to keep the quinoa grains intact.
7. Season with additional sea salt if needed, and let sit for 10 minutes to allow flavors to meld.

Light and refreshing, this Quinoa Tabouli with Roasted Red Peppers offers a delightful contrast of textures, from the fluffy quinoa to the crisp herbs. Serve it atop a bed of greens for a colorful lunch, or alongside grilled fish for a harmonious dinner.

Quinoa Tabouli with Toasted Almonds

As the morning light filters through the kitchen window, there’s a quiet joy in preparing a dish that’s both nourishing and vibrant, a recipe that feels like a gentle embrace. Today, we’re exploring a refreshing twist on a classic, a dish that marries the earthy tones of quinoa with the bright, herby notes of traditional tabouli, all brought together with the crunch of toasted almonds.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 teaspoon sea salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh mint
• 1/2 cup finely diced English cucumber
• 1/4 cup finely diced red onion
• 1/4 cup toasted slivered almonds
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. Fluff the quinoa with a fork and transfer to a large bowl to cool to room temperature.
4. In a small bowl, whisk together the olive oil and lemon juice until emulsified.
5. Add the parsley, mint, cucumber, red onion, and black pepper to the cooled quinoa. Pour the dressing over the salad and toss gently to combine.
6. Sprinkle the toasted slivered almonds over the top just before serving to maintain their crunch.

Bright and herbaceous, this quinoa tabouli offers a delightful contrast of textures, from the fluffy grains to the crisp vegetables and crunchy almonds. Serve it as a standalone salad or alongside grilled fish for a light, summery meal that sings with freshness.

Quinoa Tabouli with Dried Cranberries

Calmly, as the morning light filters through the kitchen window, let’s embrace the simplicity and nourishment of a dish that blends ancient grains with a touch of sweetness. This quinoa tabouli, studded with dried cranberries, is a testament to the beauty of combining textures and flavors in a way that feels both grounding and uplifting.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 3/4 cups water
• 1/2 teaspoon sea salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup finely chopped flat-leaf parsley
• 1/2 cup finely chopped mint leaves
• 1/2 cup dried cranberries
• 1/4 cup finely diced red onion
• 1 medium cucumber, seeded and finely diced

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed and the quinoa is tender.
2. Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
3. In a small bowl, whisk together the extra-virgin olive oil and lemon juice until emulsified. Pour over the slightly cooled quinoa and toss gently to combine.
4. Add the chopped parsley, mint, dried cranberries, red onion, and diced cucumber to the quinoa. Toss gently until all ingredients are evenly distributed.
5. Let the tabouli sit at room temperature for at least 30 minutes before serving to allow the flavors to meld. For optimal flavor, cover and refrigerate for 2 hours.

Might this dish surprise you with its vibrant colors and the way the tart cranberries play against the earthy quinoa. Serve it atop a bed of greens for a light lunch, or as a refreshing side to grilled meats. The texture is wonderfully varied, with each bite offering a little crunch, a little chew, and a burst of sweetness.

Quinoa Tabouli with Fresh Corn

Wandering through the garden of late summer, the vibrant colors and textures inspire a dish that marries the earthiness of quinoa with the sweet crunch of fresh corn, creating a tabouli that’s both nourishing and refreshing.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 1/2 cups water
• 1/2 teaspoon sea salt
• 2 ears fresh corn, kernels cut off the cob
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, minced
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. Fluff the quinoa with a fork and transfer to a large bowl to cool slightly.
4. While the quinoa cools, heat a dry skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 3-4 minutes, or until slightly charred. Tip: This enhances the corn’s natural sweetness.
5. Add the charred corn, parsley, mint, olive oil, lemon juice, garlic, and black pepper to the quinoa. Toss gently to combine. Tip: For the best flavor, let the tabouli sit for 10 minutes before serving to allow the flavors to meld.
6. Adjust seasoning with additional salt and pepper if needed. Tip: Always taste and adjust seasoning just before serving.

Yielded is a tabouli with a delightful contrast of textures—the fluffy quinoa against the crisp corn and herbs, all brightened by the tangy lemon dressing. Serve it as a standalone salad or alongside grilled fish for a light summer meal.

Quinoa Tabouli with Spinach and Feta

Perhaps there’s no better way to welcome the subtle shift of seasons than with a bowl of something fresh, vibrant, and nourishing. This quinoa tabouli, with its tender spinach and creamy feta, is a dance of textures and flavors that feels both comforting and invigorating.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp sea salt
• 2 tbsp extra-virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 clove garlic, minced
• 2 cups baby spinach, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh parsley leaves, finely chopped
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
2. While the quinoa cooks, whisk together the olive oil, lemon juice, and minced garlic in a large bowl to create the dressing.
3. Fluff the cooked quinoa with a fork and let it cool for 5 minutes. Then, add it to the bowl with the dressing, tossing gently to combine.
4. Add the chopped spinach, crumbled feta, mint, parsley, and black pepper to the quinoa mixture. Fold everything together until evenly distributed.
5. Let the tabouli sit for 10 minutes to allow the flavors to meld. Taste and adjust the seasoning if necessary, though the feta and sea salt should provide a balanced savoriness.

With its fluffy quinoa base and the crispness of fresh greens, this tabouli offers a delightful contrast in every bite. The feta adds a creamy saltiness that pairs beautifully with the bright acidity of the lemon. Serve it alongside grilled fish or as a standalone salad for a light, satisfying meal.

Quinoa Tabouli with Grilled Eggplant

Now, as the early morning light filters through the kitchen window, let’s embrace the simplicity and nourishment of a dish that feels both grounding and uplifting. Quinoa tabouli with grilled eggplant is a celebration of textures and flavors, a dish that invites you to slow down and savor each bite.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 medium eggplant, sliced into 1/2-inch rounds
• 2 tbsp extra-virgin olive oil, divided
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 2 tbsp freshly squeezed lemon juice
• 1 small garlic clove, minced

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. While the quinoa cooks, brush both sides of the eggplant slices with 1 tbsp of the olive oil and season with sea salt and black pepper.
4. Grill the eggplant slices for 3-4 minutes per side, or until they are tender and have distinct grill marks. Transfer to a plate and let cool slightly before chopping into bite-sized pieces.
5. Fluff the quinoa with a fork and transfer to a large bowl. Add the chopped grilled eggplant, parsley, mint, lemon juice, garlic, and remaining 1 tbsp olive oil. Gently toss to combine.
6. Let the tabouli sit for 10 minutes to allow the flavors to meld before serving.

Unassuming yet vibrant, this quinoa tabouli with grilled eggplant offers a delightful contrast of creamy quinoa and smoky, tender eggplant. Serve it atop a bed of fresh greens or alongside grilled fish for a meal that’s as nourishing as it is satisfying.

Quinoa Tabouli with Cherry Tomatoes

Amidst the quiet hum of the morning, there’s a dish that whispers of summer’s bounty and the earth’s generosity. Quinoa tabouli with cherry tomatoes is a celebration of textures and flavors, a dish that feels both nourishing and light.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 teaspoon sea salt
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, minced
• 1/4 teaspoon ground cumin

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
3. Transfer the quinoa to a large bowl and let it cool to room temperature.
4. Add the cherry tomatoes, parsley, and mint to the quinoa.
5. In a small bowl, whisk together the olive oil, lemon juice, garlic, and cumin until well combined. Tip: For a smoother dressing, let it sit for 10 minutes before whisking again.
6. Pour the dressing over the quinoa mixture and toss gently to combine. Tip: Use a folding motion to keep the cherry tomatoes intact.
7. Season with additional sea salt if needed and serve at room temperature.

Yielded is a tabouli that’s a dance of textures—the quinoa’s slight crunch against the burst of cherry tomatoes, all tied together with the freshness of herbs. Consider serving it atop a bed of greens or alongside grilled fish for a meal that sings of summer.

Quinoa Tabouli with Walnuts and Raisins

Mornings like these call for a dish that’s both nourishing and a little unexpected, a blend of textures and flavors that wake up the senses without overwhelming them. Quinoa tabouli with walnuts and raisins is just that—a gentle yet vibrant dish that carries the warmth of the sun and the earth in every bite.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 cup walnuts, toasted and roughly chopped
• 1/3 cup raisins, plumped in warm water
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 small cucumber, seeded and diced
• 2 green onions, thinly sliced

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Tip: Let the quinoa sit covered for 5 minutes off the heat to fluff up.
2. While the quinoa cooks, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant. Tip: Watch closely to prevent burning, as walnuts can go from toasted to burnt quickly.
3. Drain the raisins and pat dry. In a large bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper.
4. Add the cooked quinoa, toasted walnuts, plumped raisins, parsley, mint, cucumber, and green onions to the bowl with the dressing. Gently toss to combine. Tip: For the best flavor, let the tabouli sit for at least 30 minutes before serving to allow the flavors to meld.

Zesty and wholesome, this quinoa tabouli offers a delightful crunch from the walnuts, a sweet contrast from the raisins, and a refreshing herbaceousness that makes it perfect for a light lunch or as a side to grilled meats. Serve it atop a bed of greens for an extra layer of texture, or enjoy it as is for a simple, satisfying meal.

Conclusion

Summarizing the bounty of flavors and health benefits, our roundup of 21 Delicious Quinoa Tabouli Recipes offers something for every palate. We invite you to dive into these wholesome dishes, find your favorite, and share your culinary adventures in the comments below. Don’t forget to spread the love by pinning this article on Pinterest for fellow food enthusiasts to discover!

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