Summer Quinoa Taboulleh

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Summer Quinoa Taboulleh


One of our favorite summer salad recipes that’s filled with fresh herbs, vegetables, quinoa and a tangy lemon vinaigrette. This light and delicious tabbouleh salad makes the perfect side dish for any summer meal. It’s a traditional middle eastern tabbouleh recipe, but we replaced the bulgar with quinoa - and we actually like it better!

To make it a heartier meal - add a sprinkle of feta cheese and poached egg to the top!


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

  • 1/4 cup olive oil

  • 1/4 cup fresh lemon juice

  • 1/2 teaspoon sea salt

  • Handful of cherry tomatoes, halved

  • 1 cucumber, diced

  • green onion, diced to taste

  • 2 carrots, grated (you can use a box grater of food processor)

  • 1 cup fresh parsley, chopped


Cook the quinoa according to instructions. Allow to cool to room temperature; fluff with a fork.

Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa. Toss to mix it all together, and serve.

This salad keeps very well in the fridge. Enjoy!

Another Of Our Favorite Quinoa Recipes:

Thai Quinoa Salad