Quinoa Tabbouleh

Quinoa tabbouleh is quick to whip up, especially when you find yourself with leftover quinoa. Full of brightly colored and healthy veg and herbs, it makes an exceptional lunch on busy days.

A light blue plate and spoon on a wooden table, filled with quinoa, diced peppers, tomato, parsley, mint, and red onion.

Adapted from Bettina Campolucci-Bordi | 7 Day Vegan Challenge | Hardie Grant, 2020

This is a great salad to take along to work or have readymade, waiting for you in the fridge after a long day. Great scooped with baby gem, on a bed of hummus or simply scooped up with bread. It’s perfect as a lunch box or fridge staple.–Bettina Campolucci-Bordi


On its own, quinoa is good for up to 5 days in the fridge. When you add fresh vegetables and dressing, it does reduce the time a little bit–down to 3 days. But that’s still enough time for a couple of quick lunches in a week or 2 lunches and a picnic. Or a picnic, an after school snack, and a leisurely brunch. You get the idea.

☞ Table of Contents

Quinoa Tabbouleh

A light blue plate and spoon on a wooden table, filled with quinoa, diced peppers, tomato, parsley, mint, and red onion.
There are hundreds of quinoa and veggie recipes out there, but none as good as this one. This version focuses on being plant and herb heavy with added quinoa instead of the other way around.

Prep 35 mins
Total 35 mins
4 servings
233 kcal
5 from 1 vote
Print RecipeBuy the 7 Day Vegan Challenge cookbook

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  • 3 cups cooked quinoa at room temperature
  • 1 (5 oz) yellow bell pepper cut into 1/2-inch (12-mm) cubes
  • 1 (5 oz) red bell pepper cut into 1/2-inch (12-mm) cubes
  • 1 (6 oz) tomato deseeded and cut into 1/2-inch (12-mm) cubes
  • 1/2 (5 oz) red onion cut into 1/2-inch (12-mm) cubes
  • 1 handful of fresh parsley (1 oz | 28 g) chopped
  • 1 handful of fresh mint (1 oz | 28 g) chopped
  • Juice of 1 lemon (about 3 tablespoons)
  • 2 tablespoons olive oil
  • 1 tablespoon allspice
  • Salt and freshly cracked black pepper
  • Little gem (bibb) lettuce leaves for scooping
  • Hummus for serving


  • In a large bowl, place the cooked and cooled quinoa.
  • Add the peppers, tomato, onion, parsley, and mint and mix well.
  • Drizzle in the lemon juice and olive oil. Season with the allspice and salt and pepper to taste. Stir well so everything is thoroughly combined.
  • Serve with lettuce leaves for scooping and hummus on the side.
Print RecipeBuy the 7 Day Vegan Challenge cookbook

Want it? Click it.

Show Nutrition

Serving: 1servingCalories: 233kcal (12%)Carbohydrates: 31g (10%)Protein: 6g (12%)Fat: 10g (15%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 11mgPotassium: 259mg (7%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 57IU (1%)Vitamin C: 2mg (2%)Calcium: 35mg (4%)Iron: 2mg (11%)

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Recipe Testers' Reviews

This quinoa tabbouleh is a very tasty salad. As your freshly made quinoa is chilling, you can prepare all the rest of the ingredients. When the quinoa is chilled (TIP- I let mine chill for 2 hours on a quarter sheet pan to chill quickly) everything comes together with a few stirs of the spoon! The fresh veggies, herbs and spices harmoniously come together in a great side dish. I served mine alongside some shrimp. Wonderful.

This quinoa tabbouleh play on traditional tabbouleh is deliciously refreshing. It has a wonderful balance of crisp fresh vegetables and grains. The use of quinoa and allspice combined with less parsley than the traditional tabbouleh gave it a lighter taste.

But then... spreading a piece of Bibb lettuce with hummus and adding a layer of this tabbouleh was just delicious. In fact, for my next dinner party, I may serve these already made up, folded like a spring roll, and held together with a toothpick. What a great appetizer it will make. We also ate the tabbouleh on its own as a side with dinner and that was delicious, too.

Originally published August 3, 2021


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