Eggless Gluten Free Quinoa Tabbouleh
This bright, herby salad is a refreshing twist on a Middle Eastern classic, swapping traditional bulgur for fluffy quinoa to create something that feels both familiar and excitingly fresh. Two generous bunches of flat-leaf parsley do the heavy lifting here, joined by fresh mint, juicy tomatoes, crisp cucumber, and tender scallion greens for a bowl that's as colorful as it is vibrant. The dressing is beautifully simple — just fresh lemon juice, extra-virgin olive oil, salt, and pepper — yet it ties every ingredient together with a bright, tangy punch. Every component in this recipe is naturally free from eggs, so there's no substituting or second-guessing required; it's just clean, whole ingredients doing exactly what they're supposed to do. Rinsing and properly cooling the quinoa before tossing everything together is the small but crucial step that keeps the texture light and the herbs from wilting. This is the kind of dish that tastes even better after a short rest in the fridge, making it a smart choice for meal prep or a make-ahead side at your next gathering.
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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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