This refreshing quinoa tabouli is one of my favorite recipes to make during mid to late summer, when cucumbers, tomatoes, mint, and parsley are all in season. The lively combination of garden herbs, zesty lemon, and olive oil makes this dish feel light, hydrating, and deeply refreshing. It’s perfect for outdoor meals—whether you’re packing a picnic lunch, heading to the lake, or enjoying a summer evening dinner with family. I often pair it with homemade energy bars or grilled chicken and pack it into stainless steel containers for easy, nourishing lunches on the go.
Preparation Note
You'll need to cook 2 cups of quinoa for this recipe. Prep the quinoa up to a day ahead of time so it is completely cool and ready to go for this recipe.
Ingredients
Salad
6 cups
cooked
quinoa
1 large
cucumbers
diced
(about 2 to 3 cups)
3 cups
roma tomatoes
diced
½ cups
finely chopped
fresh mint
½ cups
finely chopped
parsley
Dressing
½ cups
freshly squeezed
lemon juice
⅓ cups
extra virgin olive oil
2 cloves
garlic
crushed
1 teaspoons
Herbamare
