Quinoa Tabouli
Stability Nutrition
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Quinoa Tabouli
February 20, 2025 | Healthy Recipes, Nourishing Lunches, Power Bowls, Satisfying SaladsDreaming of summer? Bring a little sunshine to your kitchen with this light and nourishing dish!
Hello Stability Nutrition Friends,
Happy Thursday!
Lately, I’ve been dreaming of warm summer days - the kind where fresh, vibrant meals fill the table and everything feels light and refreshing. But even in the middle of winter, I love bringing those bright flavors into my kitchen. That’s exactly what this Quinoa Tabouli does! With crisp veggies, fresh herbs, and zesty lemon, it’s like a little taste of sunshine in every bite.
Traditional tabouli is made with bulgur wheat, but this version swaps in quinoa, making it naturally gluten-free while adding a boost of plant-based protein.
It’s perfect for meal prep, staying fresh for a few days making it an easy option for busy weeks. It also makes an incredible Mediterranean bowl when paired with hummus, artichoke hearts, greens, and chickpeas! Light, nourishing, and full of flavor, it’s one of those refreshing meals I've been turning to, that brightens up any day.
Why You’ll Love This Quinoa Tabouli
Nutrient-Packed: Quinoa provides plant-based protein and fiber, while fresh veggies and herbs add essential vitamins, minerals, and antioxidants.
Light and Satisfying: Refreshing and filling, this salad delivers the perfect balance of protein, fiber, and healthy fats to keep you energized.
Great for Meal Prep: This salad stays fresh for up to three days, making it an easy and quick option for busy weeks.
Versatile: Enjoy it as a side, or make it a meal! Toss it over greens, or serve it with hummus, chickpeas, mixed lettuce, artichoke hearts and olives for a well balanced meal.
Quinoa Tabouli
This vibrant, veggie-packed salad is bursting with fresh herbs, juicy tomatoes, crisp cucumber, and bright lemon. Light, refreshing, and full of flavor, it’s the perfect side or satisfying meal!
Author: Elisa | Stability Nutrition
Yield: 4 servings as a main dish, or 6 servings as a side.
Ingredients:
1 cup quinoa, rinsed and drained
4 small Campari tomatoes diced, or 1 cup cherry tomatoes, sliced in half
1 large English cucumber, peeled and diced
1 red bell pepper, finely diced
4 green onions, finely sliced
¾ cup fresh parsley, minced
⅓ cup fresh mint, minced
Juice of 3 lemons (about ¼ cup)
2 tablespoons extra virgin olive oil
Sea salt and black pepper, to taste
Instructions:
In a saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of sea salt. Bring to a boil over medium high heat, then reduce to a simmer. Cover and cook for 15 minutes, until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
Meanwhile, dice the tomatoes, cucumber, and red bell pepper. Slice the green onions and chop the parsley and mint. Place all in a large bowl.
Add the cooled, cooked quinoa to the bowl of veggies and herbs. Add the lemon juice and olive oil. Gently stir, then season with salt and pepper to taste.
Enjoy! Store covered in the refrigerator for up to 3 days.
This Quinoa Tabouli is crisp, refreshing, and full of flavor, making it the perfect dish to meal prep or throw together for a quick and nourishing meal. I hope you love it as much as I do!
If you make it, please tag me on Instagram with #stabilitynutrition - I’d love to see your creations!
In good health and happiness,
Elisa
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