Pescatarian Gluten Free Quinoa Tabbouleh
This bright, herb-forward salad is the kind of dish that makes you want to eat more vegetables without even trying. Two generous bunches of flat-leaf parsley form the backbone of the bowl, backed up by fresh mint, juicy tomatoes, crisp English cucumber, and sliced scallion greens — all tossed in a punchy lemon and olive oil dressing. Instead of the traditional bulgur wheat, fluffy cooked quinoa steps in as the grain base, making this version naturally free of gluten without any awkward substitutions or specialty products. The trick to getting the texture just right is spreading the quinoa out to cool completely before it hits the salad, so every bite stays light and distinct rather than clumping together. Everything here is plant-based and ocean-friendly by nature, so it fits a pescatarian table effortlessly whether you're serving it solo or alongside grilled fish. The dressing is simple — just fresh lemon juice, extra-virgin olive oil, salt, and pepper — but it ties the whole bowl together with a clean, zesty finish. Make it right before you're ready to eat or let it chill briefly in the fridge for the flavors to meld even more.
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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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