Honey 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. Heaps of finely chopped flat-leaf parsley and fresh mint are the real stars here, backed up by juicy tomatoes, crisp cucumber, and tender scallion greens for a bowl that's as colorful as it is satisfying. Quinoa steps in as the grain base, bringing a light, fluffy texture and a subtle nuttiness that works beautifully with the fresh produce. The dressing is nothing more than lemon juice, extra-virgin olive oil, salt, and pepper — clean, sharp, and completely free of any sweeteners, so there's no need to scan labels or swap anything out. Letting the quinoa cool before tossing everything together is the small but important step that keeps the herbs vibrant and the vegetables from wilting. It comes together quickly and holds up well in the fridge for a short rest, making it an easy choice for a weeknight side or a make-ahead lunch.
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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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