Pork Free Gluten Free Quinoa Tabbouleh
Bright, herby, and impossibly fresh, this quinoa tabbouleh is the kind of salad that makes you want to eat with a big spoon straight from the bowl. Fluffy quinoa stands in for the traditional bulgur wheat, making it naturally gluten free while keeping all the satisfying texture you'd expect from a classic tabbouleh. The real stars here are the generous handfuls of flat-leaf parsley and fresh mint — finely chopped and tossed with juicy tomatoes, crisp cucumber, and tender scallion greens for a combination that's vibrant in both color and flavor. A simple dressing of fresh lemon juice and extra-virgin olive oil ties everything together with a clean, zesty finish. Every single ingredient in this recipe is naturally free from pork and pork-derived products, so there's no label-reading stress involved — just wholesome, plant-based goodness. Letting the quinoa cool completely before tossing is the small but important step that keeps the salad light and each ingredient distinct rather than mushy. Make it ahead and let it sit in the fridge for a bit — the flavors only get better as everything mingles together.
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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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