Legume Free Gluten Free Quinoa Tabbouleh
This bright, herb-forward grain salad is everything a tabbouleh should be — fresh, zippy, and packed with so much chopped parsley and mint that every bite feels like a burst of green. Traditional tabbouleh leans on bulgur wheat, but swapping in fluffy quinoa keeps things naturally gluten free while adding a satisfying, slightly nutty bite that holds up beautifully against the crisp cucumber and juicy tomatoes. The real win here is that quinoa is a seed, not a legume, so the entire dish is completely free of beans, lentils, peas, or any of their sneaky derivatives — no substitutions required. A simple dressing of fresh lemon juice and extra-virgin olive oil ties everything together with a clean, tangy brightness that lets the vegetables shine. Spreading the cooked quinoa out to cool before tossing is a small step that makes a big difference, keeping the grains light and separate rather than clumping into the salad. Serve it right away for maximum freshness, or let it chill briefly in the fridge to let the flavors meld just a little more. It works beautifully as a side dish, a light lunch, or a make-ahead addition to a spread.
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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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