Hazelnut Free Gluten Free Quinoa Tabbouleh
This bright, herb-forward grain salad is the kind of dish that makes you want to eat more vegetables without even trying. Fluffy quinoa takes the place of traditional bulgur, giving you that satisfying, slightly nutty base while keeping things naturally gluten free. Mountains of fresh flat-leaf parsley and mint do the heavy lifting here, paired with juicy tomatoes, crisp cucumber, and sliced scallion greens for a salad that's as colorful as it is refreshing. The dressing is nothing more than fresh lemon juice, extra-virgin olive oil, salt, and pepper — clean, simple, and absolutely perfect. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety to worry about. Letting the quinoa cool before tossing everything together is the small but important step that keeps the herbs vibrant and the texture just right. Make it ahead and let it chill briefly in the fridge, or serve it straight away — either way, it disappears fast.
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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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