Quinoa Tabbouleh Bowl with Feta Crumble
Fresh herbs, crisp cucumbers, juicy tomatoes, and fluffy quinoa come together in this refreshing tabbouleh-inspired bowl. Finished with tangy lemon-olive oil dressing and a sprinkle of feta, it’s light yet filling – perfect as a main salad or side dish.
Time
Prep time: 15 minutes
Cook time: 15 minutes (for quinoa)
Total time: 30 minutes
Servings:4
Ingredients
For the Salad
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup cherry tomatoes, diced
1 cup cucumber, diced
½ cup red onion or scallions, finely chopped
1 ½ cups fresh parsley, finely chopped
½ cup fresh mint, finely chopped
½ cup feta cheese, crumbled
Dressing
¼ cup extra virgin olive oil
3 tbsp lemon juice
1 tsp lemon zest
1 garlic clove, minced
Salt & black pepper, to taste
Instructions
Cook the quinoa
In a saucepan, bring quinoa and broth (or water) to a boil.
Reduce heat, cover, and simmer for 12–15 minutes until liquid is absorbed.
Fluff with a fork and let cool slightly.
Prepare dressing
Whisk together olive oil, lemon juice, zest, garlic, salt, and pepper.
Assemble salad
In a large bowl, combine quinoa, tomatoes, cucumber, onion, parsley, and mint.
Pour dressing over and toss well.
Add feta
Sprinkle feta crumbles on top just before serving.
Serve
Enjoy as a main salad bowl, or serve alongside grilled meats, falafel, or roasted veggies.
Notes & Tips
Make ahead: Quinoa and dressing can be prepped ahead. Add herbs and feta right before serving for freshness.
Vegan option: Skip feta or swap for marinated tofu crumbles.
Extra boost: Add chickpeas, avocado, or roasted veggies to make it a heartier bowl.
Frequently Asked Questions
Q: Can I serve this warm?
A: Yes—slightly warm quinoa works beautifully with the herbs and feta.
Q: How long does it keep?
A: 3–4 days in the fridge (best without feta added until serving).
Q: Can I use bulgur instead of quinoa?
A: Absolutely—it becomes more traditional tabbouleh that way.
Nutritional Information
Calories: 330
Protein: 10g
Fat: 16g
Carbs: 35g
Fiber: 6g