Quinoa Tabbouleh Salad with Feta and Olives
Easy quinoa tabbouleh salad with feta and olives recipe that comes together in no time! Quinoa, feta, and olives create a filling make-ahead vegetarian meal.
- 1.5 cups quinoa (about 4.5 cups cooked)
- 1 lemon, juice only
- 6 tbsp olive oil
- 1 hothouse or English cucumber, cut into 1/4" pieces
- 1 pint cherry or grape tomatoes, halved
- 3 scallions, thinly sliced
- 1 bunch parsley, chopped
- 1 cup mint, chopped
- 4-5 oz kalamata or green olives, roughly chopped
- 5 oz crumbled feta
- kosher salt
Bring 3 cups of water to boil in a medium saucepan. Season with a few pinches of salt and add the quinoa. Bring back to a bowl and cover. Turn the heat to low and let simmer for 12 minutes. Remove from heat, drain any remaining water, and let sit covered for 5 minutes.
While the quinoa is cooking, prepare the tomatoes, cucumber, scallions, parsley, mint, olives and feta.
Add the lemon juice and olive oil to a large bowl. Whisk to combine. Add the quinoa and toss to coat.
Add the rest of your ingredients to the quinoa. Toss to combine. Taste and add salt if necessary. Eat warm, cold, or at room temperature. Store in the refrigerator, covered for 3-4 days.
Make-Ahead: This tabbouleh recipe is perfect for making ahead. It actually tastes better the next day once the flavors have time to meld in the refrigerator.
How to Make Vegan: This recipe is vegetarian. To make it vegan, omit the feta.
Seasoning: There is already a lot of saltiness in this salad due to the feta and olives. Once you have the dish mixed, taste. Add more salt if necessary.
Calories: 571kcalCarbohydrates: 50.9gProtein: 15.9gFat: 35.8gSaturated Fat: 9.2gCholesterol: 32mgSodium: 661mgPotassium: 742mgFiber: 7.2gSugar: 4.6gCalcium: 276mgIron: 6mg