Cashew Free Gluten Free Quinoa Tabbouleh
Bright, herby, and refreshingly light, this quinoa tabbouleh is the kind of salad that makes you want to eat with a big spoon straight from the bowl. Two generous bunches of flat-leaf parsley form the backbone of the dish, joined by fresh mint, juicy tomatoes, crisp cucumber, and sliced scallion greens for layers of flavor and texture in every bite. The dressing is nothing more than fresh lemon juice, extra-virgin olive oil, salt, and pepper — simple ingredients that let the produce shine without any fuss. Quinoa steps in for the traditional bulgur, making this naturally gluten free while adding a satisfying, slightly nutty bite once those little tails unfurl during cooking. The whole recipe is built from whole, recognizable ingredients, so there's zero guesswork about hidden tree nuts sneaking in through processed grains or store-bought dressings. Spreading the cooked quinoa out to cool before tossing is a small but smart step that keeps the salad from turning soggy. Serve it right away for maximum freshness, or let it chill briefly in the fridge to let the dressing soak in just a little more.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!