Pistachio Free Gluten Free Quinoa Tabbouleh
This bright, herb-forward grain salad is everything a great tabbouleh should be — fresh, zesty, and packed with vibrant color from mountains of flat-leaf parsley, cool cucumber, and juicy tomato. Quinoa steps in for the traditional bulgur, making this a naturally gluten-free take that doesn't sacrifice any of the satisfying texture you'd expect. The grains are cooked until their little tails unfurl, then spread out to cool completely before being tossed with the vegetables, so nothing gets soggy or clumped together. A simple dressing of fresh lemon juice and extra-virgin olive oil ties everything together with a clean, tangy brightness that lets the herbs really shine. There's no need to scan labels or worry about cross-contact with tree nuts — every ingredient here is straightforward and easy to verify. It works beautifully as a light lunch on its own or as a refreshing side alongside grilled proteins or roasted vegetables. Make it just before serving or let it chill briefly in the fridge for flavors that are even more cohesive and delicious.
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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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