Whole Grain Tabbouleh Salad

A fresh, herby, and wholesome Lebanese-inspired salad made with quinoa, parsley, mint, juicy tomatoes, and zesty lemon dressing. Light yet filling, this whole grain tabbouleh is perfect for lunch, dinner, or meal prep — healthy food that actually tastes amazing.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 5 people

Course: Salad

Cuisine: American with Mediterranean influence

Calories: 280

Ingredients Method Notes

Ingredients

For the Salad:

1 cup cooked quinoa or bulgur, farro, or cauliflower rice
2 cups finely chopped fresh parsley
½ cup chopped fresh mint leaves
2 medium tomatoes diced
½ English cucumber diced
3 green onions thinly sliced

For the Dressing:

¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic minced
Salt and black pepper to taste

Optional Add-ins:

Crumbled feta cheese
Toasted pine nuts or almonds
Diced avocado

Method

Step 1: Cook the quinoa.

Rinse quinoa under cool water. Cook 1 cup quinoa in 2 cups of water until fluffy, about 15 minutes. Let it cool completely.

Step 2: Chop your herbs and veggies.

Finely chop parsley and mint. Dice tomatoes, cucumber, and green onions. Try to keep the pieces small — that’s key to a good tabbouleh texture.

Step 3: Make the dressing.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Taste and adjust if needed.

Step 4: Mix everything together.

Add cooled quinoa, herbs, and chopped veggies to a large mixing bowl. Pour over the dressing and toss gently until everything is evenly coated.

Step 5: Chill and serve.

Let the salad rest in the fridge for at least 30 minutes before serving. It helps the flavors blend beautifully.

Notes

Don’t skip cooling the quinoa — warm grains can wilt the herbs.
If you prefer extra zing, add more lemon juice just before serving.
This salad keeps fresh for up to 4 days in the fridge.
For a protein boost, toss in some chickpeas or grilled chicken.