Paraben 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. Heaps of fresh flat-leaf parsley and mint do the heavy lifting here, bringing bold, garden-fresh flavor that pairs beautifully with juicy tomatoes, crisp cucumber, and a zippy lemon-olive oil dressing. Quinoa steps in as the grain base, delivering a satisfying, slightly nutty texture that soaks up every drop of that citrusy dressing. Every single ingredient in this recipe is naturally free from synthetic preservatives and chemical additives — no packaged shortcuts, no mystery stabilizers, just whole foods you can actually recognize. That matters more than it might seem, since parabens and similar compounds can sneak into processed foods through sauces, dressings, and pre-seasoned grains. Making the dressing from scratch with fresh lemon juice and extra-virgin olive oil keeps everything clean and straightforward. It comes together easily and tastes even better after a short rest in the fridge, making it a smart choice for meal prep or a last-minute side dish.
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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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