Quinoa Tabbouleh with Grilled Vegetables

5 from 10 votes

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!

Prep Time20

Cook Time20

Total Time40

Course: Side Dishes - Salads

Cuisine: Middle Eastern

Diet: Gluten Free, Vegetarian

Servings: -6

Author: Carol | From A Chef's Kitchen

Equipment

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