Greek Quinoa Tabbouleh Recipe - Chichilicious

Here is a merry of my two favorite salads, tabbouleh and Greek salad. I love to make this for lunches it keeps for a good 3 days and doesn’t get soggy. It is fresh, satisfying and the quinoa keeps you full. I opted for red bell peppers instead of tomatoes that you would usually find in a Greek salad, because well we all know tomatoes cant keep well in a salad. That doesn’t mean you cant use tomatoes instead. Hey, I don’t judge.

Greek Quinoa Tabbouleh Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6


  • 1 1/2 cup quinoa cooked
  • 1/2 red bell pepper
  • 1 Tbsp red onion
  • 4 cup curly parsley
  • 12 Kalamata olives
  • 1/4 cup feta cheese
  • 2 lemon juice


  • Finely chop the red pepper, onions, parsley, olives, and feta.
  • In a medium bowl, mix all the ingredients and then squeeze the juice of 2 lemons.


You can keep the greek quinoa tabbouleh salad for up to 3 days in the refrigerator.


Calories: 213kcal | Carbohydrates: 34g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 220mg | Potassium: 531mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3738IU | Vitamin C: 85mg | Calcium: 120mg | Iron: 5mg
Course: Salad, Side Dish
Cuisine: Fusion, Greek, Lebanese
Diet: Gluten Free, Vegan, Vegetarian
Keyword: easy, healthy, quick
Author: Chichi
Tried this recipe?Mention @chichilicious_food or tag #chichilicious!

*Affiliate Disclosure: As an Amazon Associate we earn from qualifying purchases. We are committed to remain unbiased, our recommendations are genuine and never based on potential commission we may earn.