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    YOU ARE HERE: Home » Recipes » Side Dishes - Salads

    By Carol · Published: Jun 26, 2018 · Modified: Mar 9, 2022 · This post may contain affiliate links. Please read my disclosure.

    Quinoa Tabbouleh with Grilled Vegetables

    Jump to Recipe
    5 from 7 votes
    40 minutes
    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! #quinoa #tabbouleh #tabouli #salad #vegetable

    Quinoa Tabbouleh with Grilled Vegetables is a twist on traditional tabbouleh that has summer written all over it!  Made gluten-free by using quinoa instead of bulgur, grilled zucchini, yellow squash and red bell peppers are the perfect addition to this light, lemony Middle Eastern-inspired salad!

    Photo of Quinoa Tabbouleh with Grilled Vegetables garnished with mint spring and lemon wedges in white serving bowl.

    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.

    Photo of Quinoa Tabbouleh with Grilled Vegetables on blue background in white bowl garnished with mint leaves and lemon slices.

    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.

    Photo of grilled yellow squash and red bell pepper on baking sheet.

    • Then, just start chopping the veggies and combine everything together.

    Photo of Quinoa Tabbouleh with Grilled Vegetables in white serving bowl on blue background.

    Lovely, summery and so easy!

    Close-up photo of Quinoa Tabbouleh with Grilled Vegetables in a white bowl.

    For more super summer salads, try my:

    • Yogurt Ranch Cucumber Salad
    • Easy Fresh Tomato Salad
    • Greek Orzo Pasta Salad
    • Cauliflower Artichoke Tabbouleh
    • Middle Eastern Vegetable Salad
    • Cucumber, Red Onion and Feta Cheese Salad
    • Caprese Pizza Pasta Salad
    • Tuscan Cherry Tomato and White Bean Salad
    • Greek Vegetable Salad with Marinated Feta Cheese
    Quinoa Tabbouleh with Grilled Vegetables

    Quinoa Tabbouleh with Grilled Vegetables

    5 from 7 votes
    By: Carol | From A Chef's Kitchen
    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!
    PRINT RECIPE PIN RECIPE
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Side Dishes - Salads
    Cuisine Middle Eastern
    Servings 4 -6
    Calories 326 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Weber Portable Grill
    • Saucepan
    • Glass Mixing Bowls

    Ingredients
      

    • 1 medium yellow squash - halved lengthwise
    • 1 medium zucchini - halved lengthwise
    • 1 large red bell pepper - quartered with seeds and membranes removed
    • 2 tablespoons olive oil PLUS ¼ cup
    • Salt and freshly ground black pepper - to taste
    • 3 ½ to 4 cups cooked quinoa - cooled and chilled
    • 1 bunch scallions - finely chopped
    • 3 large plum tomatoes - seeded and chopped
    • ¾ cup chopped fresh mint
    • 1 small bunch parsley - finely chopped (approximately ¾ cup), plus more for garnish
    • 4 cloves garlic - minced
    • 2 large lemons - juiced plus lemon slices for garnish

    Instructions
     

    • 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 ½-inch to ¾-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.

    Notes

    If starting with dry quinoa, use 1 ¼ to 1 ⅓ cups to get the required amount for this recipe.
    MAKE AHEAD:  Vegetables can be grilled 1 day ahead.  Quinoa can be cooked 2-3 days ahead.  Dressing can be made 1-2 days ahead.  Toss everything together when ready to serve.

    Nutrition

    Serving: 1 | Calories: 326kcal | Carbohydrates: 51g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 33mg | Potassium: 962mg | Fiber: 10g | Sugar: 8g | Vitamin A: 3506IU | Vitamin C: 128mg | Calcium: 114mg | Iron: 5mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Cauliflower Antipasto Salad
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    Categories: Side Dishes - Salads

    Reader Interactions

    Comments

    1. Anonymous says

      January 22, 2019 at 1:00 pm

      5 stars

      Reply
    2. Laura | Mother Would Know says

      June 28, 2018 at 3:40 pm

      Substituting quinoa for bulgur sounds like a delightful way to make this recipe even more healthy and delicious than it would be in the traditional mode. I’ve discovered that dry toasting before cooking it lends quinoa a nice, nutty flavor and improves its texture. Do you think dry toasting it would work in this recipe?

      Reply
      • Carol says

        June 29, 2018 at 5:00 am

        Hi, Laura, Absolutely! I think that’s a great idea! It can only add more flavor! Thanks for the suggestion.

        Reply
    3. Karen says

      June 26, 2018 at 9:20 pm

      That salad is beautiful! My cousin just dropped off a pile of summer veggies from her garden. This salad would be perfect.

      Reply
      • Carol says

        June 27, 2018 at 12:55 pm

        Thanks, Karen! Hope you enjoy! How nice to be the recipient of fresh garden veggies!

        Reply
    4. Barb | Creative Culinary says

      June 26, 2018 at 7:44 pm

      I absolutely love dishes like this Carol, I’ll make them and not need anything else for dinner. It’s beautiful to boot!

      Reply
      • Carol says

        June 27, 2018 at 12:54 pm

        Thank you and same here, Barb! Salads like this are often my dinner in the summer. So great to be able to pull them out of the fridge!

        Reply
    5. Jane, The Heritage Cook says

      June 26, 2018 at 3:03 pm

      I love tabbouleh and yours looks exceptional with the quinoa. What a great idea to keep it in the freezer for even faster meals! This is perfect with all grilled foods at this summer’s barbecues!

      Reply
      • Carol says

        June 27, 2018 at 12:53 pm

        Thank you, Jane! Quinoa freezes great and it’s so nice to just be able to pull it out of the freezer. It thaws quickly, too!

        Reply
    6. thewimpyvegetarian says

      June 26, 2018 at 12:09 pm

      This is totally up my alley! And I love that you used quinoa instead of the traditional bulgar. I’m still not a huge fan of bulgar. I also use cauliflower rice as a bulgar substitute. I’m saving this one to make!

      Reply
      • Carol says

        June 27, 2018 at 12:52 pm

        Hi, Susan, Yes! I love to use cauliflower in tabbouleh, too! Thanks so much and hope you enjoy!

        Reply
    7. Liz says

      June 26, 2018 at 11:12 am

      I SO prefer quinoa tabbouleh over the traditional version. And you knocked this out of the park using grilled vegetables! A terrific summer salad, Carol!

      Reply
      • Carol says

        June 27, 2018 at 12:51 pm

        Thank you, Liz! Quinoa also adds some great plant protein!

        Reply
    8. Jane, The Heritage Cook says

      April 24, 2018 at 5:43 pm

      5 stars
      I love tabbouleh and yours looks exceptional with the quinoa. What a great idea to keep it in the freezer for even faster meals! This is perfect with all grilled foods at this summer’s barbecues!

      Reply
    9. Jane, The Heritage Cook says

      April 24, 2018 at 5:43 pm

      5 stars
      I love tabbouleh and yours looks exceptional with the quinoa. What a great idea to keep it in the freezer for even faster meals! This is perfect with all grilled foods at this summer’s barbecues!

      Reply
    10. Liz says

      April 24, 2018 at 6:10 am

      5 stars
      I SO prefer quinoa tabbouleh over the traditional version. And you knocked this out of the park using grilled vegetables! A terrific summer salad, Carol!

      Reply
    11. Liz says

      April 24, 2018 at 6:10 am

      5 stars
      I SO prefer quinoa tabbouleh over the traditional version. And you knocked this out of the park using grilled vegetables! A terrific summer salad, Carol!

      Reply

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