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Vegetarian, Meal soups and plant based

Grilled vegetable, feta and quinoa tabbouleh

This grilled vegetable, feta and quinoa tabbouleh is a vegetarian dish for 4 people, ready in 40 minutes, easy to make, for about €2.20 per person. The key is to grill the vegetables until they're well charred and to season the quinoa while it's still warm so it soaks up all the lemon dressing.

A quinoa take on tabbouleh, with grilled vegetables, feta and plenty of fresh herbs, served warm.

Grilled vegetable, feta and quinoa tabbouleh
Total time
40 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
780 kcalcalculated by Kiloach, your weight coach
Season
Summer

This tabbouleh doesn't taste like the classic bulgur version. Quinoa gives it a firmer, almost crunchy bite, and the grilled vegetables bring a charred edge that changes everything. The feta softens slightly against the warm quinoa, while fresh parsley and mint keep the whole dish tasting light despite the cheese.

It's a summer dish best eaten warm or cold, perfect for a weeknight dinner when it's too hot to cook for long, or for a Sunday lunch outside with friends. It also holds up well made ahead, which makes it a solid choice when you're hosting and don't want any last minute cooking.

The ingredients

4 people

Pantry

  • Quinoaoften in the pantry 250 g
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Zucchini 2
  • Red bell pepper 2
  • Red onion 1
  • Parsley 8 sprigs
  • Mint 6 sprigs
  • Lemon 2

Dairy

  • Feta 200 g

Allergens Lactose

The step by step recipe

  1. Rinse the quinoa and cook it in salted water, then let it sit covered to steam. 12 min

    Turn off the heat and leave it covered for five minutes, the grains turn out light and fluffy.

  2. Cut the zucchini, bell peppers and onion into pieces and grill them in oil in a pan or in the oven. 15 min

    A grill pan or a very hot oven gives you those nice char marks.

  3. Chop the parsley and mint, and crumble the feta.

    Chop the herbs at the last minute so they stay bright and fresh.

  4. Mix the warm quinoa with the oil, lemon juice, salt and pepper.

    Season the quinoa while it's still warm, it absorbs the dressing better.

  5. Add the grilled vegetables, herbs and feta, toss gently and serve warm.

    Save a bit of feta and herbs for the top, it makes for a nicer presentation.

Our tips to get it right

  • Pat the vegetables dry before grilling them, since wet vegetables steam instead of charring.
  • Let the quinoa cool to room temperature before adding the feta, or it will melt completely and lose its crumbly texture.
  • Taste before adding more lemon juice, acidity varies a lot between fruits and the quinoa soaks up quite a bit of it.

The variations

  • Swap the feta for grilled halloumi cubes for a stronger flavor and firmer bite.
  • For a dairy free version, simply skip the feta and add a handful of black olives for saltiness.
  • To save time, buy pre-cut vegetables and grill them right away, which shaves off a good ten minutes.

What to serve it with

  • Plain Greek yogurt
  • Warm pita bread
  • Cold lemon water

Storage

This tabbouleh keeps for 2 to 3 days in the refrigerator in a sealed container. It doesn't freeze well, since the grilled vegetables turn mushy once thawed. Serve it cold straight from the fridge, or let it sit at room temperature for about twenty minutes before serving.

Questions about this dish

Can you use couscous instead of quinoa?

Yes, you can swap in the same weight of couscous. The texture will be finer and softer, but the rest of the recipe stays the same.

Can this tabbouleh be made ahead?

Yes, it's actually recommended. Make the quinoa and grilled vegetables the day before, and add the feta and fresh herbs only right before serving to keep their texture.

What other vegetables work well grilled here?

Diced eggplant works great alongside or instead of zucchini. Just avoid watery vegetables like tomato, which would make the dish soggy.

How do you make this milder for kids who don't like strong herbs?

Simply cut the mint in half and keep the parsley, which has a gentler flavor. You can also serve the herbs on the side so everyone adds their own amount.

How long does it take to make a grilled vegetable, feta and quinoa tabbouleh?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a grilled vegetable, feta and quinoa tabbouleh?

About 780 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a grilled vegetable, feta and quinoa tabbouleh cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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