Nitrate & Nitrite Free Gluten Free Quinoa Tabbouleh
This bright, herb-forward grain salad is the kind of dish that makes you feel good from the first bite — fresh, vibrant, and packed with real ingredients you can actually pronounce. Two generous bunches of flat-leaf parsley form the backbone of the salad, joined by cool cucumber, juicy tomato, and a handful of fresh mint that lifts the whole bowl. Quinoa steps in as the grain base, bringing a satisfying, slightly nutty chew that holds up beautifully against the crisp vegetables and zippy lemon dressing. Because every single ingredient here is whole and unprocessed — nothing cured, smoked, or preserved — you get a completely clean plate without having to scrutinize a single label. The dressing is nothing more than fresh lemon juice, extra-virgin olive oil, salt, and black pepper, which means bold flavor with zero hidden additives. Letting the quinoa cool before tossing is a small but important step that keeps the herbs from wilting and the textures perfectly distinct. Whether you serve it right away or let it chill for a bit, this is the kind of salad that disappears fast.
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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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