Peanut 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 a clean, grassy intensity that pairs beautifully with juicy diced tomatoes, crisp cucumber, and a sharp lemon-olive oil dressing. Quinoa steps in as the base, and once it's rinsed, simmered until those little tails unfurl, and spread out to cool, it absorbs the dressing in the most satisfying way. Every ingredient in this recipe is naturally free from peanuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. The dressing is nothing more than fresh lemon juice, extra-virgin olive oil, salt, and pepper, which means the produce really gets to shine. It comes together in one bowl and works equally well as a light lunch, a side at a summer cookout, or a meal-prep staple that holds up beautifully in the fridge.
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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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