Eosinophilic Esophagitis Friendly Gluten Free Quinoa Tabbouleh
Bright, herby, and refreshingly light, this tabbouleh swaps traditional bulgur for fluffy quinoa, making it a genuinely satisfying grain salad that doesn't compromise on texture or flavor. The base of finely chopped flat-leaf parsley and fresh mint gives every bite an almost electric freshness, while diced tomato and cucumber add crunch and juiciness throughout. A simple lemon and olive oil dressing ties it all together with just enough acidity to make the whole bowl pop. For anyone navigating eosinophilic esophagitis, finding grain-based dishes that are both safe and exciting can feel like a tall order — this one delivers on both fronts using a short, clean ingredient list with no hidden triggers. Quinoa is rinsed and cooked from scratch, so you stay in full control of what goes into the bowl. The scallion greens keep the allium flavor subtle and easy to digest, and the whole dish comes together without any processed sauces or additives to second-guess. Make it ahead and let it chill briefly in the fridge — the flavors only get better as everything melds 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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