Brazil Nut Free Gluten Free Quinoa Tabbouleh
This bright, herby salad is a fresh take on a Middle Eastern classic, swapping traditional bulgur for fluffy quinoa to create something that's every bit as satisfying but naturally free from wheat and gluten. Two generous bunches of flat-leaf parsley do the heavy lifting here, backed by fresh mint, juicy tomatoes, crisp cucumber, and sliced scallion greens for a bowl that's as colorful as it is vibrant. The dressing is nothing more than good olive oil and fresh lemon juice, which means every ingredient on the list is clean, whole, and easy to verify — no hidden additives or shared-facility concerns to stress over. Rinsing the quinoa before cooking removes any residual bitterness, and spreading it out to cool completely before tossing keeps the texture light and separate rather than clumpy. Once everything comes together, the lemon dressing ties the herbs and vegetables into something that tastes genuinely restaurant-worthy. It works beautifully as a side dish alongside grilled proteins, or as a light lunch all on its own. Make it just before serving for maximum freshness, or let it chill briefly in the fridge to let the flavors deepen even further.
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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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