Citric Acid Free Gluten Free Quinoa Tabbouleh
This bright, herb-forward grain salad is everything a tabbouleh should be — fresh, vibrant, and packed with so much parsley and mint that every bite feels like a garden in a bowl. Quinoa steps in for the traditional bulgur, making it naturally gluten free while adding a satisfying, slightly nutty texture that holds up beautifully against the crisp cucumber and juicy tomatoes. The dressing is nothing more than fresh lemon juice, extra-virgin olive oil, salt, and pepper, which means you're working with whole, recognizable ingredients and skipping the processed additives that can sneak citric acid into store-bought versions. Rinsing and properly cooling the quinoa before tossing everything together is the small but important step that keeps the salad light and fluffy rather than dense or gummy. The scallion greens add a gentle onion note without overpowering the herbs, and the seeded tomatoes keep things from getting watery. It comes together quickly and tastes even better after a short rest in the fridge, making it a fantastic make-ahead option for lunches or a fresh side at the dinner table.
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!