Mustard 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. Mountains of fresh flat-leaf parsley and mint give it that classic tabbouleh punch, while juicy tomatoes, crisp cucumber, and tender quinoa round everything out beautifully. The dressing is a simple, clean blend of fresh lemon juice, extra-virgin olive oil, salt, and pepper — nothing hidden, nothing complicated, and completely free of any mustard in any form. That matters more than you might think, since many store-bought grain salads and bottled dressings sneak in mustard powder or prepared mustard as a background emulsifier. Here, the olive oil and lemon do all the work on their own, and the result is a zippy, well-balanced coating that clings to every grain and leaf. Letting the quinoa cool before tossing keeps the herbs vibrant and prevents any wilting, so the salad looks as good as it tastes. Serve it right away for maximum freshness, or let it chill briefly to let the flavors settle in even deeper.
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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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