Rice Free Gluten Free Quinoa Tabbouleh
Traditional tabbouleh leans heavily on bulgur wheat, which rules it out for anyone avoiding gluten — and many store-bought or restaurant versions swap in rice or rice-based grains as a workaround, which doesn't help if you're steering clear of those too. This version uses quinoa as the grain base, and it genuinely earns its place here: the tiny seeds cook up light and fluffy, absorb the bright lemon dressing beautifully, and bring a subtle nuttiness that pairs perfectly with all that fresh herb flavor. The real star is still the parsley — two full bunches, finely chopped — backed up by fresh mint, juicy tomatoes, crisp cucumber, and tender scallion greens. Everything gets tossed in a simple dressing of lemon juice, extra-virgin olive oil, salt, and black pepper, which is clean, punchy, and completely free of anything suspicious. Rinsing the quinoa before cooking and letting it cool fully before assembling are the two small steps that make the texture just right — no mushiness, no clumping. It's the kind of salad that tastes even better after a short rest in the fridge, making it an easy make-ahead option for lunches or a fresh side at dinner.
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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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