Salads · Middle Eastern · 30 min
Quinoa Tabbouleh Salad with Grape Tomatoes & Cucumber
- 30 min
- 2–6 servings
- 514 kcal / serving
A quinoa tabbouleh style salad with grape tomatoes, cucumber, and fresh herbs, dressed in lemon and garlic, with a light, crisp bite from the vegetables. It’s quick to assemble and works well for a weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 12 fl ozchicken or vegetable broth
- 1English cucumber
- ½ small pkgfresh mint
- 2 clovesgarlic
- 1 pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- 1lemon
- ¾ cupquinoa
- English cucumbers
- lemons
From the pantry: black pepper, cumin, ground, extra virgin olive oil, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · small saucepan · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: quinoa
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1English cucumber
- ½ small pkgfresh mint
- 2 clovesgarlic
- 1 pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- 1lemon
- English cucumbers
- lemons
Pantry & dry goods
- 12 fl ozchicken or vegetable broth
- ¾ cupquinoa
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 12 fl oz | 24 fl oz | 36 fl oz |
| English cucumber | 1 | 2 | 3 |
| fresh mint | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | 1 | 2 | 3 |
| quinoa | ¾ cup | 1 ½ cups | 2 ¼ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the quinoa in broth until tender, then turn off the heat and let it rest, covered, for 5 minutes.
- Mince the garlic and whisk it into a dressing with lemon juice, oil, salt, pepper, and cumin.
- Rinse tomatoes, cucumber, parsley, and mint; halve the tomatoes and add them to the dressing.
- Dice the cucumber and add it to the bowl with the dressing, then mix.
- Strip the parsley leaves from the stems, mince them, and fold into the salad; repeat with the mint leaves.
- Fluff the quinoa and drain any excess liquid, then add it to the bowl and toss to combine.
- Taste and adjust seasoning if needed, then portion into bowls to serve.
Two tips
- Make ahead: cook quinoa and chop herbs up to a day in advance; store separately and toss together before serving.
- Leftovers: keep in the fridge and serve cold or at room temperature; the flavors deepen as it sits.
Nutrition per serving
- Calories
- 514 kcal
- Protein
- 16 g
- Carbs
- 59 g
- Fat
- 26 g
- Fiber
- 9 g
- Sodium
- 82 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.