Loaded with fresh parsley, mint, and lemon, delicious Herbed Quinoa Salad is inspired by the fresh flavors of Middle Eastern Tabbouleh. But in place of bulgur wheat it features naturally gluten-free quinoa. It's easy to make with only 7 ingredients in 30 minutes.
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If you're a fan of lettuce-free salads and enjoy quinoa, this Herbed Quinoa Salad recipe is for you. It's made with a light lemon juice and olive oil dressing which complements the grains and fresh herbs.
It's similar in flavor to Lebanese tabouli salad, but it's made with quinoa instead of cracked bulgur. This herb and grain salad is wonderful for picnics and potlucks, and it's a versatile side dish that pairs well with a variety of foods.
Make it a meal with Mediterranean grilled vegetables and homemade sesame seed hummus or vegan garlic yogurt sauce. Or enjoy it as a side with your favorite sandwiches like fish-free tuna salad on toast or baked chickpea burgers.
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Why you'll love this recipe
- You can make it about 30 minutes with only 7 ingredients (plus salt and pepper).
- You can find everything you need to make it at your local supermarket.
- It can be enjoyed on its own or with a variety of other dishes.
Ingredients
In addition to the ingredients shown above, you will also need olive oil and salt and pepper.
Quinoa: This grain-like seed is available in colors like white (shown in the photo), red, yellow, and black. It's also sold as tri-color. You can use whichever color you prefer.
Parsley: Either curly or flat-leaf Italian parsley will work in this salad.
Variations
- Add additional vegetables such as diced cucumbers or bell peppers.
- Boost the protein by stirring in chickpeas or your favorite type of beans.
- Give it some tang with green or black olives.
- Combine other fresh herbs with the parsley and mint such as fresh thyme or basil.
- Swap out the tomatoes for cherry tomatoes or green onions for red onions.
- Cook the quinoa in vegetable broth instead of water for extra flavor.
- Stir in some store-bought dairy-free feta cheese or marinated feta-style tofu cubes.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
First, cook the quinoa according to the package directions. You can prepare it on the stove in a medium saucepan or in a pressure cooker like an Instant Pot. This can be done in advance.
Once the quinoa is cooked and cooled, simply add all the ingredients together in a large bowl and toss well to combine. Then refrigerate the dish until you are ready to eat.
Amy's tips
- Cook the quinoa on the stove according to the package directions OR use an Instant Pot electric pressure cooker. The latter is my go-to method for perfectly cooked quinoa. You can read the step-by-step directions in the recipe for Cilantro Lime Quinoa.
- You can make the quinoa in advance so it has time to cool before you want to make this salad. This salad is served chilled or at room temperature, so we don't want the grains to be warm. You can place the cooked quinoa in a fine mesh strainer and run cold water over it to quicken the cooling process. Or spread it out on a sheet pan for quicker cooling.
- Wash the herbs after you purchase them and store them covered in the refrigerator. This way they are ready to go when it's time to make the Quinoa Tabbouleh Salad. And it's easier to chop dry herbs.
- If possible, use fresh lemon juice instead of bottled. It tastes better and you can garnish the salad with some extra slices or wedges. But a good quality bottled juice will work in a pinch.
- Taste the salad right before serving and adjust the seasonings, as needed. Sometimes a squeeze of lemon or a sprinkle of salt can make all the difference.
Serving suggestions
Herbed Quinoa Salad goes well with a wide variety of dishes. I particularly enjoy it with other Mediterranean-inspired recipes.
- Pair it with another salad like raw cauliflower salad, cannellini bean salad, or lentil sun-dried tomato salad.
- Serve it with raw vegetables and a flavorful dip such as sun-dried tomato dip or lemony white bean dip.
- Try it as a side with your favorite vegan grilled dishes.
Storing
This recipe can be made in advance and chilled until ready to serve. It will keep refrigerated in an airtight container for up to 4 days. I do not recommend freezing it.
Recipe FAQs
Yes, rinsing quinoa removes the bitter compound contained in the coating. Some brands may sell it pre-rinsed, but it doesn't hurt to give it a quick rinse in a fine mesh strainer anyway.
When cooking it on the stove, you will need 1 cup of water for every ½ cup of quinoa.
½ cup dry quinoa is approximately 1½ cups cooked. It expands about 3 times when cooked.
More vegan quinoa recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Herbed Quinoa Salad
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Ingredients
- ½ cup quinoa, any color, rinsed
- 1 bunch fresh parsley, finely chopped (about 2-3 cups)
- ½ cup fresh mint leaves, finely chopped
- 2 green onions, finely chopped
- 2 medium tomatoes, chopped
- ½ cup lemon juice
- ¼ cup olive oil
- salt and pepper, to taste
Instructions
- Cook the quinoa according to the package directions. Allow to cool.
- Combine the cooked quinoa with the rest of the ingredients. Toss well to coat.
- Refrigerate until ready to serve.
- Serve chilled or at room temperature.
Notes
- Cook the quinoa on the stove according to the package directions OR use an Instant Pot electric pressure cooker. The latter is my go-to method for perfectly cooked quinoa. You can read the step-by-step directions in the recipe for Cilantro Lime Quinoa.
- You can make the quinoa in advance so it has time to cool before you want to make this salad. This salad is served chilled or at room temperature, so we don't want the grains to be warm. You can place the cooked quinoa in a fine mesh strainer and run cold water over it to quicken the cooling process. Or spread it out on a sheet pan for quicker cooling.
- Wash the herbs after you purchase them and store them covered in the refrigerator. This way they are ready to go when it's time to make the salad. And it's easier to chop dry herbs.
- If possible, use fresh lemon juice instead of bottled. It tastes better and you can garnish the salad with some extra slices or wedges. But a good quality bottled juice will work in a pinch.
- Taste the salad right before serving and adjust the seasonings, as needed. Sometimes a squeeze of lemon or a sprinkle of salt can make all the difference.
Nutrition
Nutritional information is an estimation only.
Chris Nickolov says
Great stuff! Thanks a lot!
Amy Katz says
Glad you enjoyed it, Chris!
Paula says
Thank you for this recipe. This is our second time making it and we think it is delicious. I did not alter anything!.
Amy Katz says
Thank you so much, Paula!
Pam says
My daughter used to love tabbouleh but she has Celiac. This is a version that she can enjoy too!
Amy says
I hope she enjoys it, Pam! It's hard missing out on your favorite foods, but fortunately there are more substitutions these days.