Quinoa Tabbouleh with Feta Cheese

This Quinoa Tabbouleh with Feta Cheese is a bright, herb-forward salad that makes a fantastic make-ahead side or a satisfying, healthy lunch. Inspired by traditional tabbouleh but made with quinoa, it keeps well in the refrigerator and travels beautifully for packed lunches. Fresh parsley and mint meet crisp cucumber and juicy tomatoes, while crumbled feta adds a tangy, creamy finish. Lightly dressed with lemon and olive oil, this dish is naturally vegetarian and gluten-free, making it a versatile addition to weeknight meals or a picnic spread.

Ingredients

• 3 cups cooked quinoa
• 1 cucumber, unpeeled, seeded and diced
• 2 cups grape tomatoes, quartered (measure before cutting)
• 5 green onions, sliced (white and green parts)
• 6 oz feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped
• 1/4 cup fresh lemon juice
• Salt and freshly ground black pepper, to taste

Method

1. If your quinoa is freshly cooked, let it cool to room temperature before mixing so the herbs and vegetables stay crisp. Combine the cooled quinoa, diced cucumber, quartered grape tomatoes, sliced green onions, chopped parsley and mint, and crumbled feta in a large bowl.

2. In a small bowl or jar, whisk together the olive oil and fresh lemon juice. Season the dressing with salt and pepper to taste. Pour the dressing over the quinoa mixture and toss gently but thoroughly so the ingredients are evenly coated.

3. Taste and adjust seasoning—add more lemon for brightness, more salt if the feta is mild, or a touch of pepper for warmth. Cover and refrigerate for at least 30 minutes to allow flavors to marry. Serve chilled or at room temperature.

Tips and Serving Suggestions

– Make it ahead: This tabbouleh gets better after a few hours in the fridge as the flavors meld. It will keep, covered, for up to 3–4 days, making it ideal for meal prep.

– Serving ideas: Serve as a side with grilled chicken or fish, spoon it onto lettuce leaves for a light wrap, or enjoy it on its own with a piece of crusty bread. It also makes a colorful addition to a Mediterranean-inspired mezze board.

– Texture: To avoid a watery salad, seed the cucumber before dicing. If your tomatoes are very juicy, gently remove excess seeds or drain them slightly before adding to the salad.

– Herb balance: Traditional tabbouleh relies heavily on parsley; this recipe keeps that freshness but adds mint for a cool, aromatic lift. Adjust the ratio to your taste—add more parsley for earthiness or more mint for brightness.

Variations

– Add protein: Toss in cooked chickpeas, grilled shrimp, or shredded rotisserie chicken to turn this into a heartier main-dish salad.

– Grain swap: If you prefer, swap quinoa for bulgur wheat for a more classic tabbouleh texture—note that bulgur is not gluten-free.

– Flavor boosts: For extra depth, stir in a teaspoon of Dijon mustard to the dressing or a small pinch of crushed red pepper for heat. A splash of red wine vinegar can also brighten the dressing if you prefer a tangier profile.

Notes

This recipe is adapted from the Barefoot Contessa and retains the simple, fresh spirit of classic tabbouleh while using quinoa as a protein-rich base. It’s an easy, crowd-pleasing dish that suits many diets and occasions. Enjoy it as a quick lunch, a make-ahead side for dinner, or a healthy potluck contribution.