Chicken Free Gluten Free Quinoa Tabbouleh
This bright, herb-forward grain salad is everything you want in a warm-weather dish — fresh, vibrant, and packed with clean flavors that genuinely pop. Two generous bunches of flat-leaf parsley form the backbone of the salad, joined by fresh mint, juicy tomatoes, crisp cucumber, and tender scallion greens for a bowl that's as colorful as it is satisfying. Quinoa steps in as the grain base, bringing a light, nutty chew and a boost of plant-based protein that makes this feel like a proper meal rather than just a side. The dressing is nothing more than fresh lemon juice, extra-virgin olive oil, salt, and pepper — simple ingredients that let the herbs and vegetables do all the talking. One key technique here is spreading the cooked quinoa out to cool completely before tossing, which keeps the salad from turning soggy and ensures every ingredient stays distinct. There's no poultry, no meat, and no hidden animal proteins anywhere in the ingredient list, so it's genuinely worry-free for anyone avoiding those. Make it ahead and let it chill briefly in the fridge — the flavors only get better as everything comes 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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