Need a simple, vibrant side dish or a light meal? This Quinoa Tabouli Recipe combines the bright, herbal flavors of classic tabouli with protein-rich quinoa for a satisfying, plant-based salad you can make in minutes. It’s perfect for lunches, a healthy side for dinner, or for prepping ahead to enjoy all week.
Easy Tabouli Salad
This quinoa tabouli is a fresh twist on a Middle Eastern classic. Instead of bulgur, cooked quinoa adds chewy texture and extra protein while keeping the salad light. Bright parsley and peppery arugula form the green base, cherry tomatoes and red onion add color and crunch, and a tangy balsamic-lemon dressing ties everything together. The result is a versatile, herb-forward salad that works as a side, a main with added protein, or as part of a picnic spread.
Why we love it
- All the bright, herbal elements of traditional tabouli with the added protein and texture of quinoa.
- Vegetarian and easily vegan — a great make-ahead option for meal prep.
- Flexible: swap greens, add beans or chicken, or toss in extra vegetables to suit your taste.
How to Make Quinoa Tabouli
- Prepare the quinoa. Cook quinoa ahead of time and let it cool completely. Cold quinoa mixes better with the herbs and won’t wilt the greens. You can cook quinoa on the stovetop, in the Instant Pot, or in the microwave — whichever method you prefer.
- Combine the salad ingredients. In a large bowl, add the cooled quinoa with finely chopped parsley, arugula, cherry tomatoes, and red onion. Toss gently to distribute the ingredients evenly.
- Make the dressing. Whisk together balsamic vinegar, apple cider vinegar, olive oil, lemon juice, and salt and pepper in a small bowl or jar. Shake or whisk until emulsified.
- Dress and serve. Pour the dressing over the quinoa mixture, toss well so everything is coated, and adjust seasoning to taste. Serve immediately or chill for flavors to meld.
Here’s a tip
If you want a touch of creaminess and salty tang, add about 1/3 cup of crumbled feta just before serving. For a vegan option, skip the feta or add a tablespoon of tahini to the dressing for richness.
Quinoa Tabouli Tips + Tricks
This recipe is a favorite because it’s forgiving and easily customizable. A few helpful swaps and additions:
- No arugula? Finely chopped, massaged kale works beautifully and holds up well if you plan to store the salad.
- Out of tomatoes? Thinly sliced radishes or shaved fennel add crispness and a different flavor profile.
- Want more protein? Stir in cooked shredded chicken, roasted chickpeas, or a can of drained chickpeas to keep it vegetarian.
- Make it ahead: Store the dressing separately and combine right before serving to keep the greens vibrant.
Overall, this tabouli is a reliable weeknight recipe and a great choice when you want something fresh, healthy, and flavorful for guests or family meals.
Dishes to Serve with Quinoa Tabouli
This quinoa tabouli pairs well with grilled vegetables, roasted or grilled asparagus, simple foil-pack potatoes, or a hearty casserole like a spinach quinoa lasagna. It also complements lighter mains such as grilled fish, roasted chicken, or a bowl of lentil soup.
Quinoa Tabouli Recipe
This quinoa tabouli is made with cooked quinoa, fresh parsley, arugula, cherry tomatoes, red onion, and a bright balsamic-lemon dressing.
By: Linley Hanson
Prep: 20 mins Cook: 0 mins Total: 20 mins Servings: 4
Ingredients
Tabouli
- 1 cup cooked quinoa (cooled)
- 1 cup fresh, finely chopped parsley
- 1 cup finely chopped fresh arugula
- 1/4 cup red onion, finely diced
- 1/2 cup cherry tomatoes, diced
Dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Add all tabouli ingredients to a large mixing bowl and set aside.
- Combine dressing ingredients in a jar or small bowl and shake or whisk until well combined.
- Pour the dressing over the quinoa mixture and toss until everything is evenly coated.
- Serve immediately, or refrigerate for 30–60 minutes to allow flavors to develop. Enjoy!
Nutrition
Calories: 240 kcal, Carbohydrates: 34 g, Protein: 6 g, Fat: 9 g, Fiber: 3 g, Sugar: 3 g
Nutrition information is automatically calculated and should be used as an approximation.
More of our favorite easy salad recipes
Easy Salad Recipes
- Roasted Brussels Sprout Salad with Quinoa
- Mexican Quinoa Salad
- Golden Roasted Cauliflower and Quinoa Salad
- Vegan Buffalo Cauliflower Salad
- Chunky Southwestern Quinoa Salad
- Chicken Caesar Salad
If you loved this recipe, make it again and experiment with herbs and add-ins. Tag your photos with your preferred hashtag and share how you customized it — we always enjoy seeing variations and new ideas.