Quinoa Tabbouleh with Grilled Vegetables is a gluten-free twist on traditional tabbouleh! Grilled zucchini, yellow squash and red bell peppers are the perfect addition!
Hey, All! I’m continuing the summer salad extravaganza with one of my all-time favorites! Tabbouleh!
You might also see it referred to as “tabouli.” No matter what, I think it’s the quintessential summer salad! A big bowl of this salad at your summer get-together will make the vegetarian or vegan guest very happy!
My version has all the traditional bright flavor of the sunny Mediterranean with lemon juice, olive oil, garlic, mint and parsley.
Yellow squash, zucchini and peppers are abundant this time of year and they make the perfect addition to tabbouleh! Best of all, if you’re grilling vegetables and have some left over, this salad is the perfect way to use them up.
How to make Quinoa Tabbouleh with Grilled Vegetables:
Tabbouleh is super-simple!
- If you don’t already have cooked quinoa on hand, you’ll need to do that first. Simply follow the package directions and let it cool completely. Whenever I make quinoa, I like to make extra and then store it in the freezer in quart-size zipper-top bags. It’s SO nice when you come across a quinoa recipe you want to make, not to have to make it all over again!
- Then, you’ll need to grill the veggies. This is easily done on a grill pan indoors if you don’t want to heat up your outdoor grill for a few veggies.
- Then, just start chopping the veggies and combine everything together.
Lovely, summery and so easy!
And because I mentioned a summer get-together earlier, it’s Progressive Eats time! You’re going to love this menu!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features foods for a Summer Barbecue. Our host this month is Barb from Creative Culinary.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious summer dishes!
A Summer Barbecue!
Cocktails & Other Beverages
- Sparkling Blackberry Peach Sangria – The Redhead Baker
- Grilled Crostini Four Ways – Karen’s Kitchen Stories
- BBQ Green Chile Bacon Burger – The Heritage Cook
- Grilled Skewers of Halloumi, Peppers, Tomatoes and Onions over Zoodles – The Wimpy Vegetarian
- Quinoa Tabbouleh with Grilled Vegetables – From a Chef’s Kitchen (You’re Here!)
- Reeses Rice Krispie Treats – That Skinny Chick Can Bake
- Key Lime Pie with Whipped Cream and Lime Zest – Creative Culinary
Quinoa Tabbouleh with Grilled Vegetables is a twist on traditional tabbouleh! Made gluten-free by using quinoa instead of bulgur, grilled zucchini, yellow squash and red bell peppers are the perfect addition!
- 1 medium yellow squash, halved lengthwise
- 1 medium zucchini, halved lengthwise
- 1 large red bell pepper, quartered with seeds and membranes removed
- 2 tablespoons plus 1/4 cup olive oil
- salt and freshly ground black pepper, to taste
- 3 1/2 to 4 cups cooked quinoa
- 1 bunch scallions, finely chopped
- 3 large plum tomatoes, seeded and chopped
- 3/4 cup chopped fresh mint
- 1 small bunch parsley, finely chopped (approximately 3/4 cup), plus more for garnish
- 4 cloves garlic, minced
- 2 large lemons, juiced plus lemon slices for garnish
Preheat a grill to medium-high heat. Toss yellow squash, zucchini and red bell pepper with 2 tablespoons olive oil and salt and black pepper. Grill the vegetables for 3-4 minutes per side or until nicely marked and just tender. Let cool.
When vegetables have cooled, slice the yellow squash and zucchini lengthwise and cut into 1/2-inch to 3/4-inch cubes. Cut the red bell pepper into approximately the same size squares.
Combine grilled vegetables, quinoa, scallions, tomatoes, mint, parsley, garlic, lemon juice and remaining olive oil in a large bowl. Serve immediately garnished with chopped fresh parsley and lemon slices.
If starting with dry quinoa, use 1 1/4 to 1 1/3 cups to get the required amount for this recipe.