Quinoa Tabbouleh with Grilled Vegetables

5 from 10 votes
40 minutes
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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:

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Quinoa Tabbouleh with Grilled Vegetables

Quinoa Tabbouleh with Grilled Vegetables

5 from 10 votes

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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!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dishes – Salads
Cuisine Middle Eastern
Servings 4 -6
Calories 326 kcal

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 1/4 cup
  • 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.
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.

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5 from 10 votes (4 ratings without comment)

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17 Comments

  1. 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?

    1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. 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!