Quinoa Tabbouleh Salad with Tomatoes, Peppers, and Cucumbers (38 Minutes)

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Here is a fresh and nutritious twist on the traditional Middle Eastern tabbouleh. This version uses quinoa as a gluten-free alternative to bulgur wheat, making it a protein-rich and fiber-packed dish.

The salad combines the lightness of quinoa with the crispness of cherry tomatoes, peppers, red onion, and cucumbers, all tossed in a zesty lemon dressing. It’s a perfect dish for health-conscious individuals or anyone looking for a light yet satisfying meal.

This salad can be enjoyed as a standalone dish or as a complementary side to a variety of main courses.

  • Prep Time: 23 minutes
  • Cook Time: 15 minutes
  • Total Time: 38 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, finely chopped
  • 1/2 red onion, finely chopped
  • 1 cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Cook Quinoa (15 minutes): In a medium saucepan, bring 2 cups of water to a boil. Add quinoa and reduce heat to low. Cover and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and let it cool.
  2. Prepare Vegetables (10 minutes): While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, chop the bell pepper and red onion, and dice the cucumber.
  3. Make the Dressing (5 minutes): In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  4. Assemble Salad (5 minutes): In a large bowl, combine the cooked quinoa, cherry tomatoes, bell pepper, red onion, cucumber, parsley, and mint.
  5. Toss with Dressing (2 minutes): Pour the dressing over the salad and toss well to combine.
  6. Serve (1 minute): Serve the salad either chilled or at room temperature.

Notes

To achieve the perfect salad, ensure the quinoa is well-cooked and fluffy. Chopping the vegetables into small, uniform pieces allows for a better blend of flavors and textures in every bite.

The fresh herbs, lemon dressing, and crisp vegetables make this salad not only flavorful but also visually appealing. It’s a versatile salad that pairs well with grilled meats or can be enjoyed on its own as a light meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 4g
  • Sodium: 15mg
  • Fat: 10g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 0mg

Pair this with...

Roasted Red and Yellow Beets

Begin by choosing fresh, firm beets, giving them a good scrub to remove any lingering dirt. Trim off the greens (save them for another dish!), and wrap each beet individually in foil. No need to peel them just yet. Place them on a baking tray and pop them into a preheated oven. As they roast, the beets transform, intensifying in flavor and becoming wonderfully tender. Once they're done, allow them to cool a bit, then use your hands or a paper towel to rub off the skin. It'll slide right off! Slice or dice, and marvel at the vibrant hue. Drizzle with a touch of olive oil, sprinkle some sea salt, and perhaps a dash of balsamic vinegar.

Roasted Butternut Squash

Begin by selecting a firm butternut squash, peeling its skin and scooping out the seeds. Chop it into even, bite-sized cubes to ensure uniform cooking. Toss these cubes in olive oil, ensuring each piece is glistening and ready for the oven. For added depth, season with a sprinkle of salt, black pepper, and maybe even a touch of cinnamon or nutmeg to embrace those cozy, fall vibes. Spread them out on a baking sheet, giving each cube its own space to caramelize. Roast in a preheated oven until the edges are golden brown and the centers are tender.

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

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