Mushroom Free Gluten Free Quinoa Tabbouleh
This bright, herby grain salad is the kind of dish that makes you want to eat more vegetables — and actually enjoy doing it. Fluffy quinoa stands in for the traditional bulgur wheat, making it naturally gluten free while keeping that satisfying, slightly nutty bite that holds up beautifully against all the fresh herbs and crisp vegetables. Two generous bunches of flat-leaf parsley are the real star here, backed by fresh mint, juicy tomatoes, cool cucumber, and a pop of scallion greens for a salad that tastes like pure summer. The dressing is nothing more than good olive oil and fresh lemon juice, which means every ingredient gets a chance to shine without anything muddying the flavors. Best of all, this recipe is completely free of fungi in any form — no hidden umami boosters, no dried mushroom powders, just clean, whole ingredients from start to finish. Letting the quinoa cool before tossing everything together is the small step that makes a big difference, keeping the herbs vibrant and the texture just right. It works equally well as a light lunch on its own or as a refreshing side alongside grilled proteins.
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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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