Almond Free Gluten Free Quinoa Tabbouleh
Bright, herby, and refreshingly light, this quinoa tabbouleh is the kind of salad that makes you want to eat straight from the bowl. Two generous bunches of flat-leaf parsley form the backbone of the dish, joined by fresh mint, juicy tomatoes, crisp cucumber, and sliced scallion greens for a combination that tastes like peak summer in every bite. The dressing is nothing more than fresh lemon juice, extra-virgin olive oil, salt, and pepper — simple ingredients that let the produce shine without any fuss. Quinoa steps in as the grain base, and once it's rinsed, simmered until fluffy, and cooled, it absorbs that bright citrus dressing beautifully. For anyone navigating tree-nut allergies, this recipe is a genuinely worry-free option — every single ingredient is straightforward and naturally free of hidden nut-based additions that can sneak into store-bought grain salads or packaged dressings. The whole thing comes together with minimal cooking and maximum flavor, making it a smart choice for meal prep, a quick weeknight side, or a crowd-pleasing dish to bring to a gathering.
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Learn more →Ingredients
4 servings
For the quinoa
- ½ cup white quinoa
- 1 cup water
- ¼ tsp salt
For the salad
- 2 cups fresh flat-leaf parsley, finely chopped (about 2 large bunches)
- ¼ cup fresh mint leaves, finely chopped
- 2 medium tomatoes, seeded and finely diced
- 1 medium english cucumber, finely diced
- 4 scallions (green tops only), thinly sliced
For the dressing
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds, then drain well. Combine the rinsed quinoa, 1 cup water, and 1/4 tsp salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 12–14 minutes.
- 2
Remove the saucepan from the heat, uncover, and fluff the quinoa with a fork. Spread it in a thin layer on a large plate or sheet pan and let it cool to room temperature, about 20–30 minutes.
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