Strawberry Tabouli Salad Recipe
A refreshing and healthy spring salad featuring seasonal strawberries, quinoa, parsley, mint, and cucumbers with optional slivered almonds or pistachios.
How to Make the Best Strawberry Tabouli Salad
This Strawberry Tabouli Salad is a delightful twist on the traditional Middle Eastern dish, swapping out bulgur wheat for protein-packed quinoa and adding sweet, juicy strawberries. The combination of fresh mint, parsley, and cucumber creates a refreshing base that pairs beautifully with the burst of sweetness from farmers market strawberries.
Perfect for spring and summer gatherings, this salad comes together in just 35 minutes and can easily be made ahead. The quinoa base can be prepared the night before, making assembly quick and effortless when you’re ready to serve. The simple lemon and olive oil dressing lets the fresh ingredients shine while adding a bright, tangy finish.
Whether you’re looking for a healthy lunch option or a stunning side dish for your next dinner party, this vegan-friendly salad is sure to impress. Feel free to customize it with optional toppings like creamy goat cheese, crunchy pistachios, or rich avocado for an extra layer of flavor and texture.
Strawberry Tabouli Salad
A refreshing and healthy spring salad featuring seasonal strawberries, quinoa, parsley, mint, and cucumbers with optional slivered almonds or pistachios.
Ingredients
Quinoa Base
Salad
Dressing
Optional Additions
Instructions
Prepare the Quinoa
- Rinse quinoa well, then drain. In a medium pot add 1 1/2 cups water and quinoa. Bring to a boil.
- Cover and turn heat down to low. Cook for 15 minutes.
- Turn heat off, leave covered 5 more minutes. Fluff and chill quinoa. You could do this ahead and refrigerate overnight.
Assemble the Salad
- Add cooked, chilled quinoa to a large bowl. Finely dice strawberries and add to the bowl.
- Finely dice the cucumber and red onion and add to the bowl. Chop mint and parsley. Don't skimp on the herbs (this is where the flavor is), and add to bowl. Gently toss.
- Pour in olive oil, red wine vinegar, lemon juice, salt, and pepper, and mix. Let salad stand for a few minutes to allow the salt and acid to absorb.
- Mix again. Taste and adjust salt and lemon, adding more if necessary. The quinoa will soak up some salt, so check again right before serving.
- Serve on a large platter, scattered with fresh herbs, or over greens. For extra heartiness, add feta or goat cheese crumbles, avocado, or toasted pistachios or slivered almonds.
Notes
- Don't skimp on the fresh herbs - they provide most of the flavor in this dish.
- The quinoa can be cooked ahead and refrigerated overnight to save time.
- Check the seasoning right before serving as the quinoa will absorb salt over time.
