Seed Oil Free Gluten Free Quinoa Tabbouleh
Bright, herby, and refreshingly light, this quinoa tabbouleh is the kind of salad that makes you want to eat with a big spoon straight from the bowl. Heaps of fresh flat-leaf parsley and mint do the heavy lifting here, giving every bite that classic tabbouleh punch alongside juicy tomatoes, crisp cucumber, and tender scallion greens. The dressing is nothing more than fresh lemon juice and extra-virgin olive oil — clean, simple, and completely free of the refined seed oils that sneak into so many store-bought dressings and packaged grain salads. That single swap makes a real difference, and you can taste it. Quinoa stands in for bulgur wheat, making this naturally gluten free while still delivering a satisfying, slightly nutty base that soaks up the lemony dressing beautifully. The key to getting the texture right is letting the quinoa cool fully before tossing everything together, so the herbs stay vibrant and nothing turns soggy. Serve it right away for maximum freshness, or let it chill briefly so the flavors can meld — either way, it disappears fast.
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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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