Meatless Monday’s: Quinoa Tabbouleh

Tabbouleh has always been the life of the party when it comes to Mediterranean salads—fresh, vibrant, and packed with herbs. But this version gets a little modern makeover with protein-rich quinoa stepping in for the traditional bulgur. The result? A salad that’s not only gluten-free but also hearty enough to be the star of your plate rather than just a sidekick.

Picture this: fluffy quinoa tossed with juicy tomatoes, crisp cucumber, sweet bell pepper, and sharp red onion, all brightened up with fresh parsley, mint, and a zingy squeeze of lime juice. A drizzle of olive oil ties it all together, making every bite light, refreshing, and satisfying.

It’s a dish that feels just as at home at a summer picnic as it does in your weekday meal prep rotation. Serve it alongside grilled veggies, falafel, or your favorite protein—or just grab a fork and enjoy it as-is. However you choose to dig in, this Quinoa Tabbouleh will bring brightness and balance to your table.

Quinoa Tabbouleh

Ingredient List

1 cup (170g) quinoa
2 medium tomatoes, finely diced
1 small cucumber, finely diced
1 bell pepper, finely diced
1 red onion, finely diced
⅔ cup (15g) parsley, chopped
⅔ cup (15g) mint, chopped
Juice of 2 limes
2 tbsp. olive oil
Salt & pepper, to taste

Directions

Cook the quinoa according to package instructions. Once done, transfer to a large salad bowl and let it cool slightly.
Finely dice the tomatoes, cucumber, bell pepper, and red onion. Chop the parsley and mint.
Add the vegetables and herbs to the quinoa. Squeeze in lime juice, drizzle with olive oil, and season with salt and pepper.
Mix everything well until evenly combined. Serve immediately or store covered in the fridge for up to 3 days.
Makes 4 servings.

Nutrition Facts

Calories per serving: 272
Fats per serving: 10 grams
Protein per serving: 8 grams
Carbohydrates per serving: 42 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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