Anti Inflammatory Gluten Free Quinoa Tabbouleh
This bright, herb-forward salad is a serious crowd-pleaser — loaded with fresh parsley, mint, crisp cucumber, and juicy tomatoes, all tossed in a zingy lemon and extra-virgin olive oil dressing. Quinoa steps in as the grain base, bringing a light, nutty texture while keeping things naturally gluten-free and packed with plant-based protein. Every single ingredient here pulls double duty: olive oil and lemon juice are celebrated for their anti-inflammatory properties, while the abundance of fresh herbs and vegetables delivers a serious hit of antioxidants and phytonutrients. The trick to getting the texture just right is letting the quinoa cool completely before tossing — it keeps the salad from turning soggy and lets those crisp veggies stay front and center. A quick whisk of the dressing is all the effort required, making this an easy weeknight win or a standout dish to bring to a gathering. It's the kind of recipe that tastes even better after a short rest in the fridge, giving the flavors time to meld beautifully.
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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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