Fueled by Carrots

Running strong and plant powered

Kicked Up Quinoa Tabbouleh

quinoa tabbIt is getting warmer out and I’m constantly thinking about salads.

I have been making a version of tabbouleh for several years.

Today I had some quinoa on hand that was already cooked, so I decided to use that instead of the traditional bulghur.

The vegan feta cheese recipe comes from Keeping it Kind. The recipe for the feta cheese can be found here.


Kicked Up Quinoa Tabbouleh


3 cups cooked quinoa

1 cucumber - peeled, sliced in half, seeds removed and chopped

1/2 red onion, diced

20 yellow cherry tomatoes, cut into 1/4's

1 can artichoke hearts (in water), chopped

20 kalamata olives, sliced

1 roasted red pepper, diced

1 can chickpeas, rinsed and drained

1 bunch parsley, minced

3 garlic cloves, put through a press (or minced)

1/4 cup lemon juice

1/2 recipe of vegan feta cheese

salt and fresh ground black pepper, to taste


Combine all ingredients and stir until well combined and serve.


I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!



  1. Yum love the artichoke hearts in there! thanks for joining for meatless Monday

    1. Vicki (Post author)


  2. awhiskandtwowands

    Love a good tabbouleh and the addition of olives, cheese, and artichoke hearts in this one as mine are usually plantbased without cheese and I’ve never added artichokes. Can’t wait to give this a try. Thank you for linking up with us for Meatless Monday!

    1. Vicki (Post author)

      This cheese is plant based, it is made from tofu.

  3. Rachel

    LOVE TABOULE!!! Thanks for posting this. Awesome!

    1. Vicki (Post author)

      I just couldn’t stop adding stuff into the mix!


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