Beef Free Gluten Free Quinoa Tabbouleh
This bright, herb-forward salad is a fresh take on a Middle Eastern classic, swapping traditional bulgur for fluffy quinoa to create something that's naturally light and packed with vibrant flavor. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone of the dish, while juicy tomatoes, crisp cucumber, and sliced scallion greens add color and crunch in every bite. A simple dressing of fresh lemon juice and extra-virgin olive oil ties it all together with a clean, zesty finish that tastes like it took far more effort than it did. Every single ingredient here is plant-based, so there's zero concern about sneaking in any meat — this one is entirely built on produce, grains, and pantry staples. The trick to getting the texture just right is letting the quinoa cool completely before tossing, which keeps the herbs from wilting and the vegetables from going soggy. It works beautifully as a standalone lunch or as a refreshing side alongside grilled vegetables or falafel. Make it ahead and let it sit in the fridge for a bit — the flavors only get better as everything melds together.
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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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