Fresh • Plant-Based • Meal Prep Friendly • Alpha-Gal Friendly
Looking for a fresh and flavorful side dish or light lunch? This alpha-gal friendly Quinoa Salad (Tabbouleh) is packed with crunchy vegetables, fluffy quinoa, and a simple homemade lemon-parsley dressing. English cucumber, colorful bell peppers, and celery add a refreshing crunch, while quinoa provides plant-based protein and fiber that helps keep you fuller for longer.
This easy recipe is perfect for meal prep, summer gatherings, potlucks, or a quick addition to your weekly dinner routine. Enjoy it on its own or pair it with grilled chicken, salmon, shrimp, or your favorite plant-based protein for a more complete meal.
Estimated Cost (Based on Average Grocery Prices)
| Ingredient | Estimated Cost |
|---|---|
| Quinoa | $1.50 |
| English Cucumber | $1.25 |
| Bell Peppers | $3.00 |
| Celery | $0.75 |
| Parsley | $0.20 |
| Garlic Powder or Minced Garlic | $0.25 |
| Lemon Juice | $0.15 |
| Olive OIl | $1.20 |
Total Recipe Cost: ~$8.30
Servings: 6
Cost per serving: $1.38
Where the Nutrition Comes From
- Quinoa: provides fiber for lasting energy along with plant-based protein, magnesium, and iron. It helps make this salad more satisfying than a vegetable-only side dish.
- Bell Peppers: Colorful bell peppers are rich in vitamin C and antioxidants that support immune health and help protect cells from oxidative stress.
- English Cucumber & Celery: Adds hydration, flavor, and a refreshing crunch.
- Olive Oil: Provides heart-healthy fats that support cardiovascular health and help the body absorb fat-soluble vitamins found in vegetables.
- Parsley & Lemon Juice: These ingredients add fresh flavor and antioxidants, allowing you to create a flavorful dressing without relying heavily on added sodium or saturated fats found in other dressings.
Serving Suggestions
Pair this recipe with:
- Grilled chicken
- Salmon patties
- Topped with grilled shrimp
- As a side for turkey burgers
- With hummus and whole grain pita
- Topped with chickpeas for additional plant-based protein
- As part of a meal prep lunch bowl
Why We Think You’ll Love This Recipe!
✔ Naturally alpha-gal friendly
✔ Dairy-free and plant-based
✔ Packed with colorful vegetables
✔ Great for meal prep
✔ Easy to customize (use any type of vegetables you have on hand!)
✔ Provides fiber and plant-based protein
✔ Perfect for potlucks and summer gatherings
✔ Can be served as a side dish or light lunch
Check out the recipe below:
Recommended products to help with this recipe:
- Glass Storage Containers with Lids
- Stainless Steel Measuring Cups and Spoons
- Nutrichef Knife Set
- Cutting Boards
- Olive Oil Dispenser
- Instant Quinoa Packets (if you don’t want to cook the quinoa on the stovetop)
*This recipe contains affiliate links, which means that I will earn a small percentage of any sales, at no extra cost to you.
Quina Salad (Tabbouleh)
Ingredients
Equipment
Method
- In a medium pot, cook quinoa according to the instructions on the package. Cover, reduce heat, and simmer for 10 minutes. Remove from heat and let it sit (still covered) for 5 minutes. Fluff with a fork. If you are using Instant Quinoa, follow the instructions on the package.
- While the quinoa cooks, mix parsley, garlic, salt, lemon juice, and olive oil in a small bowl.
- Let the cooked quinoa cool. Once cooled, place it in a mixing bowl and stir in dressing.
- Chop the cucumber, bell peppers, and celery and add to a large mixing bowl.
- Toss everything together. Season with pepper and serve.
Notes
- Calories: 238 kcal
- Carbohydrates: 18g
- Protein: 5g
- Fat: 16g
- Fiber: 4g
Budget Tip
Purchase quinoa in larger bags when possible and choose vegetables that are on sale that week.Storage Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Meal Prep: Divide into individual containers for an easy grab-and-go lunch or side dish.
- Before Serving: Stir well before eating, as some of the dressing may settle at the bottom of the container.
