Quinoa Tabbouleh Salad

This fresh and flavorful salad is one of our summer go-to’s—light, herb-packed, and bursting with bright lemony goodness. It’s our twist on a traditional Middle Eastern tabbouleh: instead of bulgur, we use protein-rich quinoa for a gluten-free, nutrient-dense upgrade (and honestly, we think it tastes even better!).

Loaded with chopped veggies, fresh herbs, and a tangy lemon vinaigrette, it makes the perfect side dish for any summer meal—or add a sprinkle of feta and a poached egg to turn it into a satisfying main.

Ingredients

• 1 cup quinoa (cooked and cooled to room temp)

• 1/4 cup olive oil 

• 1/4 cup fresh lemon juice

• 1/2 tsp sea salt

• 1 handful cherry tomatoes, halved

• 1 cucumber, diced

• Green onions, chopped to taste

• 2 carrots, grated (use a box grater or food processor)

• 1 cup fresh parsley, finely chopped

Directions

1. Cook quinoa according to package instructions. Fluff with a fork and let it cool to room temperature.
2. In a large mixing bowl, whisk together the olive oil, lemon juice, and sea salt.
3. Add the tomatoes, cucumber, green onions, carrots, and parsley to the bowl.
4. Stir in the cooled quinoa and toss gently to combine.
5. Taste and adjust seasoning if needed. Serve immediately or chill in the fridge until ready to enjoy.

This salad keeps beautifully for a few days—making it perfect for meal prep, picnics, or sunny outdoor lunches.