Cold Quinoa Tabbouleh with Watermelon Mint & Cucumber
This modern spin on traditional tabbouleh swaps bulgur for protein-packed quinoa and adds sweet watermelon cubes for a juicy twist. With fresh mint, parsley, crisp cucumber, and a lemony olive oil dressing, this chilled salad is perfect for hot days, light lunches, or side dishes. It’s hydrating, herby, and bursting with summer vibe.
⏱ Time:
- Prep: 20 minutes
- Cook: 15 minutes (for quinoa)
- Chill: 10 minutes
- Total: ~40–45 minutes
Ingredients
For the base:
¾ cup quinoa (or ~2 cups cooked)
1½ cups water
Salt to taste
For the salad:
1 heaping cup seedless watermelon, diced
½ cup cucumber, diced
¼ cup red onion or scallions, finely chopped
⅓ cup chopped fresh parsley
2 tbsp chopped fresh mint
1 tbsp chopped fresh basil (optional)
Optional: ¼ cup crumbled feta
Optional: a handful of arugula or baby spinach
For the lemon dressing:
2 tbsp extra virgin olive oil
1½ tbsp lemon juice
½ tsp lemon zest
Salt & pepper to taste
Instructions:
1. Cook the quinoa:
Rinse quinoa well under cold water.
Bring 1½ cups water to a boil, add quinoa and a pinch of salt, reduce heat, cover, and simmer ~15 minutes.
Fluff and let cool, then chill in the fridge.
2. Make the dressing:
Whisk together olive oil, lemon juice, zest, salt, and pepper.
3. Assemble the salad:
In a large bowl, combine quinoa, watermelon, cucumber, onion, and herbs.
Toss with lemon dressing gently.
4. Top & chill:
Add crumbled feta if using.
Chill 10–15 minutes before serving for peak refreshment.
Tips:
- Use yellow watermelon or cantaloupe for a beautiful twist.
- Add toasted walnuts or pistachios for crunch.
- For extra creaminess, serve with a dollop of Greek yogurt or labneh.
❓ Frequently asked questions FAQ:
Q: Can I make it ahead?
Yes! Just add the watermelon and feta right before serving to keep them fresh.
Q: Can I use bulgur instead of quinoa?
Absolutely! Just soak fine bulgur in hot water until fluffy and chilled.
Nutritional Value:
Calories: ~310
Protein: 9g
Carbs: 32g
Fat: 14g
Fiber: 4g
Sodium:14g