Mediterranean Diet Friendly Gluten Free Quinoa Tabbouleh
This vibrant grain salad is a fresh, herb-forward take on a classic Levantine dish, swapping traditional bulgur for fluffy quinoa without losing any of the soul. Heaps of finely chopped flat-leaf parsley and fresh mint are the real stars here, backed up by juicy tomatoes, crisp English cucumber, and bright scallion greens for a bowl that practically radiates freshness. A simple dressing of extra-virgin olive oil and fresh lemon juice ties everything together — exactly the kind of clean, wholesome flavor profile that makes this style of eating so satisfying and easy to stick with. The olive oil and lemon combination isn't just delicious; it's a cornerstone of the Mediterranean approach, delivering good fats alongside all those vegetables and herbs. Cooking the quinoa low and slow until the little tails unfurl, then spreading it out to cool completely, ensures every grain stays light and separate rather than clumping into the salad. The whole thing comes together beautifully for a make-ahead lunch, a side at a dinner party, or an easy weeknight dish that feels anything but ordinary.
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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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