Nutmeg Free Gluten Free Quinoa Tabbouleh
This bright, herby grain salad is everything a great tabbouleh should be — fresh, vibrant, and packed with bold flavor from mountains of flat-leaf parsley and mint. Quinoa stands in for the traditional bulgur, making it naturally gluten free while still delivering that satisfying, slightly chewy texture that holds up beautifully against the crisp cucumber and juicy tomatoes. The dressing is nothing more than fresh lemon juice, extra-virgin olive oil, salt, and black pepper, which means every single ingredient in this bowl is clean, simple, and completely free of hidden spices like nutmeg that can sneak into store-bought grain salads or pre-mixed dressings. Rinsing the quinoa before cooking is a small step that makes a real difference, removing any bitterness so the grain stays neutral and lets the herbs take center stage. Spreading the cooked quinoa out to cool before tossing everything together keeps the salad from wilting and ensures each bite stays fresh and lively. It works equally well as a light lunch on its own, a side dish alongside grilled proteins, or a make-ahead option that holds up nicely in the fridge for a short rest before serving.
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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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