Quinoa And Vegetable Tabouli Salad Recipe

Name: Quinoa And Vegetable Tabouli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 tea bag mint tea; 1 1/2 cups quinoa, rinsed; 1/3 cup lemon juice; 1/3 cup olive oil; 1 tablespoon dried Italian seasoning; 1/4 teaspoon fresh ground black pepper; 1 teaspoon sea salt; 1/2 teaspoon garlic powder; 1/2 teaspoon lemon pepper; 2 cups cucumbers, peeled, deseeded, and diced; 2 cups tomatoes, deseeded, and diced; 1 1/2 cups green peppers, destemmed, deseeded, and diced; 3/4 cup green onion, thinly sliced; 3/4 cup radish, quartered lengthwise, and thinly sliced; 1/2 cup roasted sunflower seeds; 1/3 cup black olives, sliced; 1/3 cup freshly chopped parsley; 1/4 cup freshly chopped mint

Servings: persons

3 cups water
1 tea bag mint tea
1 1/2 cups quinoa, rinsed
1/3 cup lemon juice
1/3 cup olive oil
1 tablespoon dried Italian seasoning
1/4 teaspoon fresh ground black pepper
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
2 cups cucumbers, peeled, deseeded, and diced
2 cups tomatoes, deseeded, and diced
1 1/2 cups green peppers, destemmed, deseeded, and diced
3/4 cup green onion, thinly sliced
3/4 cup radish, quartered lengthwise, and thinly sliced
1/2 cup roasted sunflower seeds
1/3 cup black olives, sliced
1/3 cup freshly chopped parsley
1/4 cup freshly chopped mint

1
In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool.
2
In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper.
3
Pour the dressing over the cooled quinoa and toss gently to combine.
4
Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed.
5
Cover and chill for 30-60 minutes to allow the flavors to blend.
6
Enjoy!

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups water, 1 tea bag mint tea, 1 1/2 cups quinoa, rinsed, 1/3 cup lemon juice, and more.

Yes, Quinoa And Vegetable Tabouli Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa And Vegetable Tabouli Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions