Tabouli Salad with Quinoa Recipe (Vegetarian, Vegan)

This Tabouli Salad with Quinoa is a bright and healthy herb salad recipe where parsley is the main ingredient – vegetarian, and vegan. This is our go-to salad for entertaining guests, and is always on the menu for summer BBQs and potlucks.

This recipe uses quinoa in place of bulgur wheat, for a delicious version of this traditional in this Lebanese salad. Serve this quinoa tabouli with tofu shawarma, yellow rice in the rice cooker, or chickpea wraps for a healthy meal!

I could probably  eat tabouli salad every single day.  This is the perfect salad for anytime of the year, for lunch or for dinner, served warm or chilled.  This recipe is super easy to prepare and makes a ton of tabbouleh so there are always leftovers which get better the longer they sit in the fridge.

Tabouli is a traditional Lebanese salad, also spelled tabbouleh, tabbouli, taboule, and thaboule. It’s traditionally made with bulgur wheat, however I wanted to make this version by using white quinoa instead.

This Quinoa Tabouli Salad Recipe Is:

• Bright
• Fresh
• Lemony
• Savory
• Delicious Anytime of Year
• The Best Cookout Salad Recipe
• Vegetarian, Vegan, and SO Good!

What’s In This Tabouli with Quinoa Salad?

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

• Fresh Parsley
• Tomatoes
• Onion
• White Quinoa: I used this fantastic white quinoa, but you can use red or multicolored. You can cook quinoa on the stove top, in the Instant Pot (my preferred method), in the rice cooker.   This quinoa is a fantastic addition to salads, soups, or wraps… a healthy plant-based protein you can feel good about eating.
• Mint
• Garlic
• Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend. 
• Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.

30 Minute Side Salads for Entertaining

This quinoa tabouli salad is what I call an Easy Entertaining Recipe – which is on your table in about 30 minutes, especially if you have pre-cooked quinoa.  These quick and simple recipes are perfect for those last-minute potluck invites, or when you just want a healthy home cooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)!  If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for summer entertaining for that next-level gift your host will love!

How Do I Make Tabouli with Quinoa?

For the Quinoa

1. You could always try my recipe for Perfect Quinoa in the Rice Cooker!
2. If doing on the stovetop: Add quinoa to a medium saucepan, and wash/drain quinoa in the sink.  Add 3 cups of water to the pot (and a little splash of olive oil), and bring the quinoa to a boil.  Once boiling, cover the pot with a lid, and slowly simmer until quinoa absorbs all water… usually about 15 minutes.  Fluff with fork, and set aside. 

For the Salad

1. Wash the parsley and mint, and pat dry.  Finely chop (or use a food processor!) each bunch of parsley, use both the leaves and stems.  Repeat with the mint, and add the greens to a large mixing bowl.
2. Finely dice the tomatoes (usually 3 large, or 1 pint of cherry).  I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large Roma or beefsteak tomatoes will work just fine anytime, especially in season!
3. Slice green onion and add to the bowl along with the greens and tomatoes.

For the Dressing

1. In a pint or quart sized mason jar: juice 2 large lemons, removing seeds.  Add equal part olive oil to the lemon juice.  Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing.  Add a lil salt, add a lil pepper, and shake the jar to combine.
2. If you want to spice it up, add a few red pepper flakes to the dressing too.

More Recipes With Parsley You’ll Love!

Parsley Noodle Soup Recipe (Vegetarian, Vegan Option)

Tropical Parsley Smoothie Recipe (Vegan)

Avocado Parsley Pesto (Vegan, Paleo, Keto, Whole30, Low Sodium)

Cucumber and Herb Salad Recipe (Vegetarian, Vegan)

5 Minute Easy Chimichurri (Vegan, Paleo, Whole30)

Get the Same Ingredients for This Vegan Tabouli Salad with Quinoa:

I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here!

As always, if you make this vegan and quinoa tabouli salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

Tabouli Salad with Quinoa

The Herbeevore

This Tabouli Salad with Quinoa is a bright and healthy herb salad recipe where parsley is the main ingredient - vegetarian, and vegan. This is out go-to salad for entertaining guests, and is always on the menu for summer BBQs and potlucks.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine American, Middle Eastern

Servings 8 servings

Calories 252 kcal

Equipment

• Mixing Bowl

Ingredients

  

1x2x3x

For the Salad:

• 3 large bunches fresh parsley
• 2 cups No-Salt-Added Diced Tomatoes
• 1 green onions
• 1 1/2 cup quinoa uncooked
• 1/4 cup mint

For the Dressing:

• 2 cloves garlic
• 1/4 cup lemon juice Juice of 2 lemons
• 1/2 cup olive oil
• Himalayan Sea Salt and Pepper to Taste
• 1 tsp Crushed Red Pepper Flakes

Cook ModePrevent your screen from going dark

Instructions

 

For the Quinoa

• You could always try my recipe for Perfect Quinoa in the Rice Cooker!
• If doing on the stovetop: Add quinoa to a medium saucepan, and wash/drain quinoa in the sink.  Add 3 cups of water to the pot (and a little splash of olive oil), and bring the quinoa to a boil.  Once boiling, cover the pot with a lid, and slowly simmer until quinoa absorbs all water… usually about 15 minutes.  Fluff with fork, and set aside.

For the Salad

• Wash the parsley and mint, and pat dry.  Finely chop (or use a food processor!) each bunch of parsley, use both the leaves and stems.  Repeat with the mint, and add the greens to a large mixing bowl.
• Finely dice the tomatoes (usually 3 large, or 1 pint of cherry).  I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large roma or beefsteak tomatoes will work just fine anytime, especially in season!
• Slice green onion and add to the bowl along with the greens and tomatoes.

For the Dressing

• In a pint or quart sized mason jar: juice 2 large lemons, removing seeds.  Add equal part olive oil to the lemon juice.  Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing.  Add a lil salt, add a lil pepper, and shake the jar to combine.
• If you want to spice it up, add a few red pepper flakes to the dressing too!

Video

Notes

Save Money on Organic Groceries!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 252kcalCarbohydrates: 24gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 13mgPotassium: 322mgFiber: 3gSugar: 2gVitamin A: 256IUVitamin C: 10mgCalcium: 41mgIron: 2mg

Keyword Quinoa Tabbouli Recipe, Quinoa Tabouli Recipe, Tabbouleh with Quinoa Recipe, tabouli, tabouli salad, Tabouli with Quinoa, vegan tabouli

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