Barley Free Gluten Free Quinoa Tabbouleh
Traditional tabbouleh leans heavily on bulgur wheat, which makes it completely off the table for anyone avoiding barley and other gluten-containing grains — but this version swaps in fluffy quinoa and doesn't lose a single bit of the dish's bright, herby soul. The base is built on two generous bunches of flat-leaf parsley and fresh mint, so every forkful is intensely green and fragrant in the best possible way. Diced tomatoes, crisp English cucumber, and sliced scallion greens add color and crunch, while a simple dressing of fresh lemon juice and extra-virgin olive oil ties everything together with clean, zesty acidity. The trick to getting the texture just right is spreading the cooked quinoa out to cool completely before tossing — it keeps the salad light and prevents any sogginess. Everything here is whole, recognizable, and naturally free from grain-based fillers, so there's no label-reading required. It works beautifully as a side dish alongside grilled proteins or as a light lunch straight from the bowl.
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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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