By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
303 cal · 20 min
Quinoa Tabbouleh Salad with Lemon and Feta
Recipe GLPR07a48cd9b2d9fc
A vibrant Mediterranean-inspired salad made with fluffy quinoa tabbouleh, fresh diced cucumber, bright lemon juice, and quality olive oil. This refreshing dish combines nutty quinoa with crisp vegetables and tangy citrus for a nutritious side dish or light meal that's naturally gluten-free and packed with protein and fiber.
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Ingredients
16 ounces quinoa tabbouleh
½ cucumber, diced
½ fresh lemon juice
2 tablespoons extra virgin olive oil
to taste salt
to taste black pepper
Directions
Empty both 8-ounce containers of quinoa tabbouleh into a large mixing bowl.
Add the diced cucumber to the quinoa mixture.
Pour the fresh lemon juice over the salad and drizzle with olive oil.
Toss all ingredients together gently but thoroughly until well combined, making sure the dressing coats everything evenly.
Season with salt and black pepper to your taste preference, tossing again to distribute.
Serve immediately, or refrigerate until ready to serve for enhanced flavor.
Comments
Quinoa, cucumber, lemon, olive oil, salt, and pepper are all straightforward finds at any Charlotte grocery chain—Harris Teeter, Kroger, Food Lion, Walmart, and ALDI all stock these staples with no special trips required. The real time is closer to 30 minutes once you account for rinsing quinoa, bringing water to boil, the actual 15-minute cook, and cooling before assembly; 20 minutes is optimistic. At roughly $1.50 to $2 per serving depending on olive oil quality, it's reasonable for a salad. The dish is light, refreshing, and works as a side or lunch component, though it's firmly a same-night eat—dressed salads don't improve overnight and quinoa can turn mushy on day two.
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