Artificial Food Coloring Free Gluten Free Quinoa Tabbouleh
This bright, herby grain salad is everything a great tabbouleh should be — fresh, zippy, and packed with so much parsley and mint that every bite tastes like a garden. The base swaps traditional bulgur for fluffy quinoa, which soaks up the lemon-olive oil dressing beautifully while keeping the texture light and satisfying. Every single ingredient here is whole and unprocessed, from the crisp English cucumber and ripe tomatoes to the scallion greens and freshly squeezed lemon juice, so there's zero concern about synthetic dyes sneaking in through packaged or pre-seasoned components. That's a real win, because artificial colorings have a way of hiding in spice blends, bottled dressings, and even some grains — none of which you'll find here. The technique is straightforward: cook and cool the quinoa, chop your vegetables, whisk the dressing, and toss everything together. Letting it rest for a few minutes before serving gives the flavors a chance to meld into something genuinely craveable. It works as a light lunch on its own or as a vibrant side alongside grilled proteins or roasted vegetables.
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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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