Dairy Free Gluten Free Quinoa Tabbouleh
Bright, herby, and impossibly fresh, 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, backed up by fresh mint, juicy tomatoes, crisp English cucumber, and sliced scallion greens for a flavor that's vibrant and clean 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 dairy in sight. Traditional tabbouleh relies on bulgur wheat, which rules it out for a lot of people, but quinoa steps in beautifully here, delivering a light, fluffy texture and a subtle nuttiness that actually works really well with all those fresh herbs. The trick to getting the texture right is spreading the cooked quinoa out to cool completely before tossing — it keeps the salad from turning soggy and lets every ingredient stay distinct. This is the kind of dish that travels well to a cookout, holds up as a weekday lunch, and genuinely gets better as the lemon and herbs meld together in the fridge.
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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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