18 Healthy Quinoa Tabouli Recipes Delicious

Looking for a fresh, healthy twist on a classic? Quinoa tabouli is the perfect way to pack in protein, veggies, and vibrant flavors—without sacrificing taste or time! Whether you’re meal-prepping for the week or craving a light yet satisfying dish, these 18 delicious recipes will inspire your next kitchen adventure. Get ready to fall in love with this modern take on a Mediterranean favorite!

Classic Quinoa Tabouli with Fresh Herbs

This bright, herb-packed quinoa tabouli is a protein-rich twist on the classic Middle Eastern salad—perfect for meal prep or a light summer side!

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh mint
• 1 cup diced English cucumber
• 1 cup halved cherry tomatoes
• 2 thinly sliced green onions

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool completely.
2. In a large bowl, whisk together olive oil, lemon juice, salt, and black pepper.
3. Add cooled quinoa, parsley, mint, cucumber, cherry tomatoes, and green onions to the bowl. Toss gently until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The quinoa’s nutty chewiness balances the crisp veggies and zesty herbs, making this salad refreshingly satisfying without feeling heavy.

Tip: For extra flavor, toast the quinoa in a dry skillet for 2–3 minutes before boiling—it adds a subtle nuttiness!

Mediterranean Quinoa Tabouli Salad

This vibrant twist on classic tabouli swaps bulgur for protein-packed quinoa, making it a fresh, gluten-free side or light meal that’s bursting with herbs and lemon.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 ¾ cups water
• ½ tsp salt, divided
• 1 large English cucumber, finely diced (about 2 cups)
• 1 pint cherry tomatoes, quartered
• 1 cup finely chopped fresh parsley
• ½ cup finely chopped fresh mint
• ¼ cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• ¼ tsp black pepper

Instructions:

1. In a saucepan, combine quinoa, water, and ¼ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool for 10 minutes.
2. In a large bowl, toss cooled quinoa with cucumber, tomatoes, parsley, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, remaining ¼ tsp salt, and black pepper. Pour over the salad and toss gently to coat.
4. Chill for at least 30 minutes before serving to let flavors meld.

The mint and lemon give this salad a bright, summery kick, while the quinoa adds a satisfying chew—perfect for picnics or meal prep!

Tip: For extra creaminess, crumble in ½ cup feta cheese just before serving.

Spicy Quinoa Tabouli with Jalapeños

This vibrant, protein-packed twist on classic tabouli brings the heat with fresh jalapeños and a zesty lemon dressing—perfect for a light lunch or zippy side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 1 ¾ cups water
• ½ tsp salt, divided
• 1 cup finely chopped English cucumber
• 1 cup halved cherry tomatoes
• ¼ cup finely diced red onion
• 1 jalapeño, seeded and minced (about 2 tbsp)
• ⅓ cup chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• ½ tsp ground cumin
• ¼ tsp black pepper

Instructions:

1. In a saucepan, combine quinoa, water, and ¼ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool for 10 minutes.
2. In a large bowl, toss cooled quinoa with cucumber, cherry tomatoes, red onion, jalapeño, and parsley.
3. Whisk together olive oil, lemon juice, cumin, remaining ¼ tsp salt, and black pepper. Pour over quinoa mixture and toss gently to coat.
4. Chill for at least 30 minutes to let flavors meld. Serve cold or at room temperature.

The jalapeños add a slow-building kick that plays beautifully with the bright lemon and earthy quinoa—no one will miss the bulgur! Tip: For extra crunch, stir in ¼ cup toasted pine nuts just before serving.

Lemon Garlic Quinoa Tabouli

This bright, herby twist on tabouli swaps bulgur for protein-packed quinoa and adds a punchy lemon-garlic dressing for extra zing.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 3/4 cups water
• 1/2 tsp salt, divided
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 cup chopped fresh parsley
• 1/4 cup chopped fresh mint

Instructions:

1. In a saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. Whisk together lemon juice, olive oil, garlic, remaining 1/4 tsp salt, and black pepper in a large bowl.
3. Add cooled quinoa, cucumber, tomatoes, parsley, and mint to the bowl. Toss gently until evenly coated.
4. Chill for at least 30 minutes to let flavors meld before serving.

The quinoa soaks up the lemony dressing while staying delightfully fluffy, making this tabouli extra satisfying without feeling heavy.

Tip: For deeper flavor, toast the quinoa in a dry skillet for 3–4 minutes before cooking—it adds a subtle nuttiness!

Quinoa Tabouli with Roasted Vegetables

This quinoa tabouli gets a hearty upgrade with roasted veggies, making it a colorful, nutrient-packed side or light meal.

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1 small eggplant, diced (about 2 cups)
• 1 red bell pepper, diced
• 1 zucchini, diced
• 3 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• 1 clove garlic, minced

1. Preheat oven to 425°F. Toss eggplant, bell pepper, and zucchini with 2 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, stirring once, until tender and lightly charred.
2. Meanwhile, combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
3. In a large bowl, whisk together remaining 1 tbsp olive oil, lemon juice, garlic, and remaining 1/4 tsp salt. Add cooked quinoa, roasted vegetables, and parsley. Toss gently to combine.

The smoky roasted veggies add depth to this classic tabouli, while the quinoa keeps it light yet satisfying. Tip: For extra brightness, sprinkle with crumbled feta or a handful of cherry tomatoes just before serving.

Minty Quinoa Tabouli with Cucumber

Minty Quinoa Tabouli with Cucumber

This bright, herby quinoa tabouli is a refreshing twist on the classic—packed with crisp cucumber and fresh mint for a light yet satisfying bite.

Ingredients:

• 1 cup quinoa, rinsed
• 1 ½ cups water
• 1 English cucumber, finely diced
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint leaves, thinly sliced
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. In a large bowl, toss cooled quinoa with cucumber, parsley, and mint.
3. Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper. Gently toss until evenly coated.
4. Chill for at least 30 minutes to let flavors meld before serving.

The mint and cucumber make this tabouli extra refreshing—perfect for picnics or as a vibrant side dish at summer cookouts.

Tip: For even more crunch, add a handful of toasted pine nuts or sunflower seeds before serving.

Quinoa Tabouli with Feta Cheese

This quinoa tabouli with feta is a fresh, protein-packed twist on the classic Middle Eastern salad—bright, herby, and just tangy enough to keep you coming back for more.

• 1 cup quinoa, rinsed
• 1 ¾ cups water
• ½ tsp salt, divided
• 2 cups finely chopped fresh parsley (about 2 bunches)
• 1 cup diced English cucumber
• 1 cup halved cherry tomatoes
• ⅓ cup crumbled feta cheese
• ¼ cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• ¼ tsp black pepper

1. In a small saucepan, combine quinoa, water, and ¼ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool completely.
2. In a large bowl, toss cooled quinoa with parsley, cucumber, cherry tomatoes, and feta.
3. In a small bowl, whisk together olive oil, lemon juice, remaining ¼ tsp salt, and black pepper. Pour over the salad and toss gently to coat.
4. Chill for at least 30 minutes before serving to let flavors meld.

The feta adds a creamy contrast to the crunchy veggies and fluffy quinoa, making this salad satisfying enough to stand alone as a light lunch. Tip: For extra zing, add a pinch of sumac or a handful of chopped mint leaves!

Vegan Quinoa Tabouli with Chickpeas

This bright, herb-packed tabouli gets a protein boost from chickpeas and a nutty twist with quinoa—perfect for meal prep or a fresh summer side!

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 English cucumber, finely diced
• 1 pint cherry tomatoes, quartered
• 1 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 1/4 cup extra-virgin olive oil
• 3 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Cook quinoa according to package instructions. Fluff with a fork and let cool completely.
2. In a large bowl, combine cooled quinoa, chickpeas, cucumber, tomatoes, parsley, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour over the salad and toss gently to coat.
4. Chill for at least 30 minutes before serving to let flavors meld.

The quinoa adds a satisfying chew to this tabouli, while the chickpeas make it hearty enough for a light lunch. Tip: For extra zing, add a pinch of sumac or a grated garlic clove to the dressing!

Quinoa Tabouli with Pomegranate Seeds

This vibrant twist on classic tabouli swaps bulgur for protein-packed quinoa and adds juicy pomegranate seeds for a sweet crunch.

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1/2 tsp salt, divided
• 1/4 cup extra-virgin olive oil
• 3 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1 cup finely chopped parsley
• 1/2 cup finely chopped mint
• 1 cup diced English cucumber
• 1/2 cup pomegranate seeds

Instructions:

1. In a saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool 10 minutes.
2. Whisk together olive oil, lemon juice, cumin, remaining 1/4 tsp salt, and black pepper in a large bowl.
3. Add cooled quinoa, parsley, mint, and cucumber to the dressing. Toss gently to combine.
4. Fold in pomegranate seeds just before serving.

The pop of pomegranate seeds against the herby quinoa makes every bite exciting – you’ll love how the flavors dance together!

Tip: For extra freshness, chill the tabouli for 30 minutes before adding pomegranate seeds.

Quinoa Tabouli with Avocado Dressing

This vibrant twist on classic tabouli swaps bulgur for protein-packed quinoa and adds a creamy avocado dressing for extra richness.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 1 ripe avocado, pitted
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. Meanwhile, blend olive oil, lemon juice, avocado, garlic, salt, and black pepper in a food processor until smooth.
3. In a large bowl, toss cooled quinoa with tomatoes, cucumber, parsley, and mint. Drizzle with avocado dressing and gently mix.

The creamy dressing clings beautifully to the quinoa and herbs, making every bite luxuriously flavorful without heaviness.

Tip: For extra texture, sprinkle with toasted pine nuts or crumbled feta before serving.

Quinoa Tabouli with Sun-Dried Tomatoes

This vibrant twist on classic tabouli swaps bulgur for protein-packed quinoa and adds a punch of umami from sun-dried tomatoes—perfect for meal prep or a light lunch.

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1/2 tsp salt, divided
• 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1 cup finely chopped English cucumber
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1/4 tsp black pepper

Instructions:

1. In a saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool 10 minutes.
2. In a large bowl, whisk together olive oil, lemon juice, remaining 1/4 tsp salt, and black pepper.
3. Add cooled quinoa, sun-dried tomatoes, cucumber, parsley, and mint to the bowl. Toss gently until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The sun-dried tomatoes add a chewy, savory depth that plays beautifully against the bright herbs and fluffy quinoa—no one will miss the bulgur!

Tip: For extra richness, fold in crumbled feta just before serving.

Quinoa Tabouli with Grilled Zucchini

This vibrant, protein-packed twist on tabouli swaps bulgur for quinoa and adds smoky grilled zucchini for a fresh summer bite.

Ingredients

• 1 cup quinoa, rinsed
• 1 ¾ cups water
• ½ tsp salt, divided
• 2 medium zucchinis, sliced lengthwise into ¼-inch planks
• 2 tbsp olive oil, divided
• 1 pint cherry tomatoes, halved
• 1 cup finely chopped parsley
• ¼ cup finely chopped mint
• 3 tbsp lemon juice
• ½ tsp ground cumin
• ¼ tsp black pepper

Instructions

1. In a saucepan, combine quinoa, water, and ¼ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Meanwhile, preheat a grill or grill pan over medium-high heat. Brush zucchini planks with 1 tbsp olive oil and grill for 3–4 minutes per side until charred and tender. Chop into bite-sized pieces.
3. In a large bowl, whisk together remaining 1 tbsp olive oil, lemon juice, cumin, remaining ¼ tsp salt, and black pepper. Add cooked quinoa, grilled zucchini, tomatoes, parsley, and mint. Toss gently to combine.

The grilled zucchini adds a caramelized depth to this tabouli, while the quinoa keeps it light yet satisfying—perfect for picnics or meal prep.

Tip: For extra creaminess, crumble in some feta cheese just before serving.

Quinoa Tabouli with Cilantro and Lime

This bright, herby twist on classic tabouli swaps bulgur for protein-packed quinoa and adds a zesty kick of lime—perfect for a light lunch or vibrant side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1/2 tsp salt, divided
• 1/4 cup fresh lime juice (about 2 limes)
• 3 tbsp olive oil
• 1/4 tsp black pepper
• 1 cup finely chopped English cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup finely chopped red onion
• 1 cup chopped fresh cilantro

Instructions:

1. In a saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool 10 minutes.
2. Whisk together lime juice, olive oil, remaining 1/4 tsp salt, and black pepper in a large bowl.
3. Add cooled quinoa, cucumber, cherry tomatoes, red onion, and cilantro to the bowl. Toss gently until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The lime and cilantro give this tabouli a fresh, tangy punch, while the quinoa keeps it satisfyingly hearty—no one will miss the bulgur!

Tip: For extra crunch, stir in 1/4 cup toasted pepitas just before serving.

Quinoa Tabouli with Roasted Red Peppers

This vibrant twist on classic tabouli swaps bulgur for protein-packed quinoa and adds sweet roasted peppers for a colorful, satisfying bite.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 3/4 cups water
• 1/2 tsp salt, divided
• 1 cup diced roasted red peppers (jarred or homemade)
• 1 cup finely chopped English cucumber
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1/4 tsp black pepper

Instructions:

1. In a saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool 10 minutes.
2. In a large bowl, gently toss cooled quinoa with roasted red peppers, cucumber, parsley, and mint.
3. Whisk together olive oil, lemon juice, remaining 1/4 tsp salt, and black pepper. Pour over salad and toss to coat.
4. Chill for at least 30 minutes before serving to let flavors meld.

The roasted peppers add a smoky sweetness that plays perfectly against the bright herbs and lemon—it’s a tabouli that’ll convert even quinoa skeptics!

Tip: For extra texture, fold in 1/4 cup crumbled feta just before serving.

Quinoa Tabouli with Kalamata Olives

This vibrant Quinoa Tabouli with Kalamata Olives is a fresh, protein-packed twist on the classic Middle Eastern salad—perfect for meal prep or a light summer lunch!

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1/2 tsp salt, divided
• 1 cup finely chopped English cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/3 cup pitted Kalamata olives, sliced
• 3 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1/4 tsp black pepper

1. In a saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool for 10 minutes.
2. In a large bowl, toss cooled quinoa with cucumber, cherry tomatoes, parsley, mint, and Kalamata olives.
3. In a small bowl, whisk together olive oil, lemon juice, remaining 1/4 tsp salt, and black pepper. Pour over the salad and toss gently to coat.
4. Chill for at least 30 minutes before serving to let flavors meld.

The briny olives and zesty lemon balance the nutty quinoa beautifully, while the fresh herbs keep every bite bright. Tip: For extra creaminess, crumble in a little feta cheese just before serving!

Quinoa Tabouli with Toasted Pine Nuts

This bright, nutty twist on classic tabouli swaps bulgur for protein-packed quinoa, adding crunch from golden pine nuts and a zesty lemon kick.

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1/2 tsp salt, divided
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1/4 tsp black pepper
• 1 cup finely chopped English cucumber
• 1 cup halved cherry tomatoes
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tbsp toasted pine nuts

Instructions:

1. In a saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. Meanwhile, whisk together olive oil, lemon juice, remaining 1/4 tsp salt, and black pepper in a large bowl.
3. Add cooled quinoa, cucumber, cherry tomatoes, parsley, and mint to the dressing. Toss gently to combine.
4. In a small dry skillet, toast pine nuts over medium heat for 2-3 minutes, shaking frequently, until fragrant and lightly golden.
5. Sprinkle toasted pine nuts over the salad just before serving.

The pine nuts add a buttery richness that plays perfectly against the quinoa’s fluffy texture and the herbs’ freshness—no one will miss the bulgur!

Tip: For extra flavor, let the salad sit for 30 minutes before serving to allow the quinoa to soak up the dressing.

Quinoa Tabouli with Fresh Basil

This bright, herby twist on classic tabouli swaps bulgur for protein-packed quinoa, making it a fresh and satisfying side or light lunch.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1/4 cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups finely chopped English cucumber
• 1 cup halved cherry tomatoes
• 1/3 cup thinly sliced green onions
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh parsley

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool completely.
2. In a large bowl, whisk together olive oil, lemon juice, salt, and black pepper.
3. Add cooled quinoa, cucumber, cherry tomatoes, green onions, basil, and parsley to the bowl. Toss gently until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The fresh basil adds a sweet, aromatic punch that pairs perfectly with the nutty quinoa and tangy dressing—no one will miss the traditional bulgur!

Tip: For extra freshness, add a handful of crumbled feta cheese just before serving.

Quinoa Tabouli with Spicy Harissa Dressing

This vibrant, protein-packed twist on classic tabouli gets a kick from harissa, making it a standout side or light lunch.

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1/2 tsp salt, divided
• 1 1/2 cups finely chopped English cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp harissa paste
• 1/4 tsp black pepper

Instructions:

1. In a saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool 10 minutes.
2. In a large bowl, toss cooled quinoa with cucumber, cherry tomatoes, parsley, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, harissa paste, remaining 1/4 tsp salt, and black pepper until smooth.
4. Pour dressing over quinoa mixture and toss gently to coat. Let sit 10 minutes before serving to let flavors meld.

The harissa adds a smoky heat that plays perfectly against the cool crunch of cucumber and fresh herbs—no one will miss the bulgur!

Tip: For extra texture, sprinkle with toasted pine nuts or crumbled feta before serving.

Conclusion

With 18 fresh and healthy quinoa tabouli recipes, there’s something here for every taste and occasion! Whether you’re craving a classic twist or a creative new flavor, these dishes are sure to delight. Give them a try, and don’t forget to share your favorite in the comments or pin this roundup for later. Happy cooking!