Mediterranean Quinoa Tabbouleh

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, nutrient-packed salad with crisp veggies, fluffy quinoa, and tangy lemon dressing. This Mediterranean-inspired slow-cooker recipe (vegan), ready in about 35 minutes, pairs quinoa, parsley, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 1 cup, chopped parsley
• 1 medium, diced cucumber
• 1 medium, diced tomato
• 1/2 small, finely chopped red onion
• 2 tbsp olive oil
• 1/4 cup lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a saucepan, bring 2 cups water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until tender. Let cool.
2. Step 2: In a large bowl, combine 1 cup chopped parsley, 1 diced cucumber, 1 diced tomato, and 1/2 small finely chopped red onion.
3. Step 3: In a separate bowl, whisk 2 tbsp olive oil, 1/4 cup lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Pour dressing over salad and toss to coat.
4. Step 4: Fold in cooled quinoa and mix well. Chill for 10 minutes before serving.