Pecan 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. Fluffy quinoa stands in for the traditional bulgur, soaking up a punchy lemon and olive oil dressing while staying completely free of tree nuts — no swaps or substitutions needed. Mountains of fresh flat-leaf parsley and mint give every bite a clean, almost electric freshness, while diced tomatoes, cucumber, and scallion greens add crunch and color. The trick to getting the texture just right is spreading the cooked quinoa out to cool before tossing, so it stays light and separate rather than clumping together. Everything comes together in one big bowl, making it an effortless option for a weeknight side or a make-ahead lunch. The simple dressing — just lemon juice, olive oil, salt, and pepper — lets those fresh ingredients shine without any fuss. It's the kind of recipe that looks impressive on the table but asks very little of you in the kitchen.
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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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