This Quinoa Tabouli recipe gives the traditional version a nutritional twist without sacrificing the flavor.
Tabouli is an incredibly tasty classic Middle Eastern Salad that is often mixed in with Bulgur. This Quinoa Tabouli recipe gives the traditional version a nutritional twist without sacrificing the flavor.
With the unofficial start of summer next week, it’s almost Barbecue Season! In celebration, I’ve teamed up with several fellow bloggers to bring you 50 recipe ideas for a smashing summer shindig. This Quinoa Tabouli Recipe will be among the AMAZING the recipes for our GREAT BLOGGER BBQ. Check out all the recipes below at the end of this post!
I was so excited to be a part of the GREAT BLOGGER BBQ! It was the perfect excuse to ask some girlfriends over for an afternoon lunch and make my Quinoa Tabouli salad for them. I had some beautiful mint growing in my herb planter. I couldn’t wait to get my hands on it and cook with it. I just love the freshness in taste of the combination of mint and parsley that brings this Quinoa Tabouli recipe to life.
Quinoa Tabouli is very simple to make. Just cook your quinoa according to directions. I use my rice maker and it comes out perfect. Meanwhile, throw together your chopped herbs, scallions, cucumbers, tomatoes, and seasonings in a big bowl Once the quinoa cools, add the lemon juice, olive oil, salt, and pepper to the salad mixture. It is best to let it rest in the refrigerator an hour or more to allow the flavors to build… However, sometimes I just can’t wait.
It is a perfect choice for the summertime. It is light, fresh, citrusy, healthy, and DELICIOUS!!!
Of course good food is always better shared with some of your closest friends over a glass of wine.
Cheers to the Summer and all the excuses to celebrating Good Friends with Good Food and Summer BBQs!!!
Be sure to check out all these 50 recipes from the GREAT BLOGGER BBQ! The Quinoa Tabouli recipe is located at the bottom of the post!
Cocktails and Drinks
Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
Fourth of July Sparkler by Mixplorology
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace
Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After
Pressure Cooker Pulled Pork by Appeasing a Food Geek
Peach Barbecue Sauce by The Beach House Kitchen
Tuna Stuffed Sweet Peppers by SugarLoveSpices
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Sweet & Sour Chicken Kebabs by Tastefully Frugal
Caprese Pasta Salad by Club Narwhal
Cranberry Almond Broccoli Salad by Two Sisters Kitchens
Coconut Milk Mac & Cheese by A Little Gathering
Cherry Quinoa Salad by Food Lovin Family
Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
Lemon Rocket Pasta Salad by Lauren Caris Cooks
Green Goddess Potato Salad by Love & Flour
Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
Zesty Potato Skewers by Pamela Salzman
Quinoa Tabouli by A Fork’s Tale
Banana Pudding Ice Cream Cake by Feast + West
Strawberry Beer Floats by bethcakes
Cherry Cheesecake Dessert by The Little Blonde Baker
Light Berry Angel Food Cake by The Creative Bite
Lemon Cream Tarts with Berries by Girl Heart Food
Fresh Strawberry Muffins by Spiced
Lemon Pie Sundae by Flavours & Frosting
Strawberry Lemon Shortcakes by Dash of Herbs
Grasshopper Pie by 2 Cookin’ Mamas
Berry Mango Smoothie Pops by HÄLSA Nutrition
Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
Coconut Blueberry & Vodka Ice Pops by Nik Snacks
Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
Cherry & Rhubarb Tart by Crepes of Wrath
- 1½ cups uncooked quinoa
- 1 cup chopped cucumber
- 1 large tomato, chopped
- ¼ cup chopped scallions
- ¼ cup finely chopped mint
- 1½ cup finely chopped parsley
- 1 garlic clove minced
- ½ tsp cumin
- ¼ cup olive oil
- ½ cup lemon juice
- ½ tsp red pepper chili flakes
- salt and pepper to taste
- Cook quinoa according to directions.
- Meanwhile, mix cucumber, tomato, scallions, mint, parsley, garlic, cumin, and red pepper flakes together.
- After quinoa has cooled, add it to salad mix.
- Add lemon juice and olive oil. Mix well.
- Salt and pepper to taste.
- Best if refrigerated for one hour before serving to allow flavors to build.