Celery Free Gluten Free Quinoa Tabbouleh
This bright, herby grain salad is everything you want in a warm-weather dish — fresh, vibrant, and packed with bold Mediterranean flavor. Heaps of flat-leaf parsley and fresh mint do the heavy lifting here, giving every bite that classic tabbouleh punch, while fluffy quinoa steps in as the gluten-free base that makes this version accessible to so many more tables. Diced tomatoes, crisp English cucumber, and sliced scallion greens round out the texture, and a simple lemon-olive oil dressing ties it all together with just the right amount of brightness. The trick to getting the quinoa just right is spreading it out to cool completely before tossing — it keeps the salad light and prevents any sogginess. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess anything hiding in a sauce or seasoning packet. It comes together with minimal effort and tastes even better after a short rest in the fridge, making it a smart choice for meal prep or a last-minute side. Clean, fresh, and genuinely satisfying — this one earns a permanent spot in the rotation.
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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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