Lupin Free Gluten Free Quinoa Tabbouleh
Bright, herby, and refreshingly light, this quinoa tabbouleh is the kind of salad that makes you want to eat straight from the bowl. Two generous bunches of flat-leaf parsley form the backbone of the dish, joined by fresh mint, juicy tomatoes, crisp cucumber, and sliced scallion greens for a combination that's vibrant in both color and flavor. Quinoa steps in as the grain base, bringing a subtle nuttiness and satisfying texture once it's properly rinsed, simmered, and cooled — a small but important step that keeps every bite fluffy rather than clumpy. A simple dressing of fresh lemon juice and extra-virgin olive oil ties everything together without any fuss or hard-to-source ingredients. Lupin — a legume that quietly turns up in certain flours, pasta, and packaged grain salads — has no place here, since every ingredient is whole, straightforward, and easy to verify. The result is a clean, crowd-pleasing dish that works as a side, a light lunch, or a make-ahead option for busy weeknights. Chill it briefly before serving and the flavors deepen even further.
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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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