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!
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
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Quinoa Tabbouleh with Grilled Vegetables
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!
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 plus 1/4 cup olive oil
- salt and freshly ground black pepper, to taste
- 3 1/2 to 4 cups cooked quinoa, cooled and chilled
- 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
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 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.
Notes
If starting with dry quinoa, use 1 1/4 to 1 1/3 cups to get the required amount for this recipe.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 284Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 67mgCarbohydrates: 40gFiber: 7gSugar: 8gProtein: 8g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Laura | Mother Would Know says
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?
Carol says
Hi, Laura, Absolutely! I think that’s a great idea! It can only add more flavor! Thanks for the suggestion.
Karen says
That salad is beautiful! My cousin just dropped off a pile of summer veggies from her garden. This salad would be perfect.
Carol says
Thanks, Karen! Hope you enjoy! How nice to be the recipient of fresh garden veggies!
Barb | Creative Culinary says
I absolutely love dishes like this Carol, I’ll make them and not need anything else for dinner. It’s beautiful to boot!
Carol says
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!
Jane, The Heritage Cook says
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!
Carol says
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!
thewimpyvegetarian says
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!
Carol says
Hi, Susan, Yes! I love to use cauliflower in tabbouleh, too! Thanks so much and hope you enjoy!
Liz says
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!
Carol says
Thank you, Liz! Quinoa also adds some great plant protein!