Ginger Free Gluten Free Quinoa Tabbouleh
This bright, herby grain salad is everything a great tabbouleh should be — fresh, vibrant, and packed with bold flavor in every forkful. Fluffy quinoa stands in for the traditional bulgur, making it naturally gluten free while keeping that satisfying, slightly nutty bite that holds the whole dish together. The real stars here are the generous handfuls of flat-leaf parsley and fresh mint, which give the salad its signature grassy, aromatic punch. Crisp cucumber, juicy seeded tomatoes, and sliced scallion greens add color and crunch, while a simple lemon-olive oil dressing ties everything together with clean, zesty brightness. There's no ginger anywhere in this recipe — not in the dressing, not tucked into the seasoning — so it's a genuinely safe and satisfying option if you're navigating that sensitivity. It comes together beautifully as a light lunch, a side dish at a summer gathering, or a make-ahead option that only gets better as the flavors meld 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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