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Delicious Strawberry Tabouli Salad – a twist on traditional tabouli, this spring-inspired version is made with quinoa, parsley, mint, and cucumber. Add avocado, toasted, slivered almonds, or feta if you like!
This vibrant spring salad – Strawberry Tabouli is a nod to my heritage. My mother was born in Finland, my father in Egypt and how they met, is quite the story… for another time. Growing up my mom would make traditional Egyptian or Lebanese tabouli for my dad and it became our very favorite thing to eat. I still dream of it.
Finland is the land of the midnight sun….and of course some of the best strawberries on the planet! And as I was making this today, I couldn’t help but think how much my mom would have loved this “Finnish” twist on her old standby, using strawberries instead of tomatoes. Here in our area, tomatoes are not quite in season yet, so strawberries are a delicious substitution. The flavor of the strawberries- bright, sweet and slightly tart gives the salad such a refreshing taste and together with the cucumber, parsley and mint- so tasty!!!
In our area, locally grown strawberries are in their peak and will only be here for a little while. I’m using them like crazy before they disappear, in savory dishes like I would tomatoes– think strawberry bruschetta with whipped goat cheese, strawberry Caprese salad with basil and balsamic syrup, or strawberry cucumber salsa. Strawberries love to be paired with snap peas, asparagus, arugula, red onion and even avocado, so try adding them not only to green salads, but in pasta salads or grain salads. Roast them and salt them… heck, grill them or put them in the smoker! Tis’ the season and now is the time to experiment with them and try them in ways you may have not considered before.
How to make Strawberry Tabouli!
Dice the strawberries finely.
Chop Italian parsley and mint- or feel free to sub cilantro for the mint.
Place the strawberries, cucumbers, parsley, cilantro (or mint) and onion in a bowl with the cooked, chilled quinoa, and gently toss with salt, lemon and olive oil.
Add almonds or pistachios for extra crunch.
Let the simple flavors meld and infuse the quinoa for a few minutes before serving.
Place the Strawberry Tabouli on a platter and scatter herbs over top. To make this even heartier, add avocado, feta crumbles, toasted pistachios or almonds.
Quinoa is quite high in protein, so this could make a light meal.
I hope you love this Strawberry Tabouli Salad as much as I do! Healthy and delicious!
More recipes you may like:
- Lemony Lebanese Tabouli (Tabbouleh)
- Quinoa Asparagus Salad (aka Spring Tabouli)
- Lentil Tabouli Salad
- STRAWBERRY ARUGULA SALAD WITH BASIL & BLACK RICE
- Strawberry Turnovers!
- Strawberry Slushie
- Grilled Pork Loin with Strawberries & Balsamic Glaze
Strawberry Tabouli Salad
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4-6 1x
- Category: Salad, vegan,
- Method: Tossed
- Cuisine: Finnish-Egyptian 🙂
- Diet: Vegan
Strawberry Tabouli Salad – A refreshing and healthy spring salad featuring seasonal strawberries, quinoa, parsley mint and cucumbers with optional slivered almonds or pistachios.
- 1 cup quinoa
- 1 1/2 C water
- 1 lb organic or farmers market strawberries
- 2 cups finely diced cucumber
- 1/4 of a red onion, very finely diced
- 1 cup fresh mint- chopped ( or sub cilantro)
- 1 cup Italian parsley chopped
- 4 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2–3 tablespoons fresh lemon juice
- 1/2 tsp salt, plus more to taste
- fresh cracked pepper to taste
- optional additions: feta, goat cheese crumbles, toasted pistachios, toasted almonds, avocado
- Rinse quinoa well, then drain. In a medium pot add 1 ½ Cups water and quinoa. Bring to a boil. Cover, and turn heat down to low , and cook for 15 minutes. Turn heat off, leave covered 5 more minutes. Fluff and chill quinoa. ( You could do this a head and refrigerate overnight)
- 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 ( here is where the flavor is), and add to bowl. You can always add more. 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. Enjoy!!
Salad will keep 3-4 days in the fridge!
- Serving Size: 1 ¼ cup- without nuts or cheese
- Calories: 229
- Sugar: 4.8 g
- Sodium: 207.4 mg
- Fat: 11.5 g
- Saturated Fat: 1.6 g
- Carbohydrates: 28.4 g
- Fiber: 5.3 g
- Protein: 5.7 g
- Cholesterol: 0 mg
Keywords: strawberry tabouli, strawberry salad, vegan strawberry salad, strawberry tabouli salad,
Absolutely delicious! Can’t wait to make this again and again!
So glad you liked this one!
This salad is outstanding! Served with a shrimp stuffed salmon, and some zaatar pita. I made it with gorgeous small local strawberries, that had great flavor, toasted pistachio nuts, and crumbled goat cheese. My family and friends loved it. I did mix the dressing in a small mason jar before adding to the salad, and I added a little honey to the dressing, to cut the tartness of the lemon. Delicious. Thanks for a great idea/recipe.
Sounds yummy even though I haven’t tried it yet! Do you have a calorie count for this? I am counting right now. Many thanks!!
Just imputed- thanks for letting me know!
I’m delighted to have found this recipe among others on your site. Looking forward to trying these over the next few weeks. Thank you!
Question: Do you think swapping in pepitas for the almonds/pistachios would work? I am always on the hunt for texture sans nuts to accommodate a broader audience without issues…. even if pumpkins don’t share the season with strawberries.
Comment: Chefs and Cooks are certainly allowed poetic license and have been since the beginning of time. Name it what you want:-) As soon as one reads Strawberry Quinoa the idea of traditional / classic tabouli or tabouleh is out the window. That said, Maya and all the aunties might prefer that you call it Strawberry Quinoa ‘Taboo’uli. 2 birds 1 pun.
Hahaha! Love it! Glad you enjoyed- yes swap out the almonds for pepitas no prob!
Fantastic and unique! I’ve been trying to add more strawberries to my cooking, since they’re so good right now in my area, and this was the perfect use for them. Only adjustments I made were using pearl barley instead of quinoa (not a big quinoa fan) and added sliced snap peas instead of cucumber. I read in the blog post that strawberries and snap peas are a good pairing, so thought I’d give that a try. Delicious combo! Will absolutely make again!
This was absolutely delicious! It made the perfect lunch today! Thank you!
We are following a lectin-free diet for a while and taboule was regrettably on the No list. I’m excited to try your imaginative version and happy that strawberries are still available! I’ll just substitute quinoa with millet, omit cucumber and add 2-3 green onions. Thank you!
Great to hear! Love your subs!
I have trouble finding quinoa recipes that I like, but this one was fantastic! I will definitely make it again, and pack for lunches too!
Did you mean TABOULEH?? (Or Taboulé, for sure not Tabouli!!)
Plus, it’s made from bulgur, not quinoa.
You are mistaken here something.
Ask your father.
Yes, Maya, you are right. This is not traditional by any means. My dad would say… call it what you like. As long as it’s good. 😉
Inspired by your wonderful salad I have made my own version and posted it on my blog. I linked it back to you, hope you are ok with it. Thank you
Thanks… that is great!!!Looks good Adina!
Hi Sylvia. I wish I had found this recipe earlier today while I was searching for a side dish for my grilled chicken. It sounds and looks amazing and I actually have everything I need here. I made tomato rice in the end but I think I will make this salad tomorrow.