Oats Free Gluten Free Quinoa Tabbouleh
Tabbouleh is one of those dishes that feels instantly refreshing, and this quinoa-based version delivers every bit of that bright, herby satisfaction. Heaps of fresh flat-leaf parsley and mint are the real stars here, backed up by juicy tomatoes, crisp cucumber, and a sharp lemon-olive oil dressing that ties everything together beautifully. Traditional tabbouleh relies on bulgur wheat, which makes it off-limits for anyone avoiding gluten — and often tricky for those steering clear of oats due to cross-contamination in grain processing facilities. Swapping in quinoa solves both problems cleanly, since it's a naturally gluten-free seed that cooks up light and fluffy without any gummy texture. The trick of spreading the cooked quinoa out to cool before tossing keeps the salad from getting soggy, so every forkful stays vibrant and fresh. A squeeze of extra lemon at the end is always a good idea — this dish rewards bold seasoning. It works beautifully as a side, a light lunch, or a make-ahead dish that holds up well in the fridge.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!