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Quinoa Tabbouleh with Grilled Vegetables is a twist on traditional tabbouleh!  Made gluten-free by using quinoa instead of bulgur, grilled zucchini, yellow squash and red bell peppers are the perfect addition!



Total time

0 minutes


Sides, Dinner


  • 1 medium yellow squash, halved lengthwise
  • 1 medium zucchini, halved lengthwise
  • 1 large red bell pepper, quartered with seeds and membranes removed
  • 2 tablespoons plus 1/4 cup olive oil
  • salt and freshly ground black pepper (to taste)
  • 3½ to 4 cups cooked quinoa
  • 1 bunch scallions (finely chopped)
  • 3 large plum tomatoes, seeded and chopped
  • ¾ cup chopped fresh mint
  • 1 small bunch parsley, finely chopped (approximately 3/4 cup), plus more for garnish
  • 4 cloves garlic (minced)
  • 2 large lemons, juiced plus lemon slices for garnish


  1. Preheat a grill to medium-high heat.  Toss yellow squash, zucchini and red bell pepper with 2 tablespoons olive oil and salt and black pepper.  Grill the vegetables for 3-4 minutes per side or until nicely marked and just tender.  Let cool.
  2. When vegetables have cooled, slice the yellow squash and zucchini lengthwise and cut into 1/2-inch to 3/4-inch cubes.  Cut the red bell pepper into approximately the same size squares.
  3. Combine grilled vegetables, quinoa, scallions, tomatoes, mint, parsley, garlic, lemon juice and remaining olive oil in a large bowl.  Serve immediately garnished with chopped fresh parsley and lemon slices.
  4. View the recipe instructions at From a Chef's Kitchen

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