Fish Free Gluten Free Quinoa Tabbouleh
This bright, herby grain salad is the kind of dish that makes you want to eat more vegetables without even trying. Heaps of fresh flat-leaf parsley and mint are the real stars here, backed up by juicy diced tomato, crisp English cucumber, and a zippy lemon-olive oil dressing that ties everything together beautifully. Quinoa steps in as the base, bringing a satisfying, slightly nutty bite while keeping the whole bowl naturally free from wheat and any seafood-derived ingredients — no hidden anchovy paste, no fish sauce, nothing to second-guess. The trick to getting the texture just right is spreading the cooked quinoa out to cool completely before tossing, so it stays fluffy rather than clumping into the greens. Everything is chopped fine, dressed simply, and ready to serve in under an hour. It works as a light lunch on its own, a vibrant side next to grilled chicken or roasted vegetables, or a make-ahead option that holds up well in the fridge for a short rest before serving.
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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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