Shellfish 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 your eyes first. Two generous bunches of flat-leaf parsley form the backbone of the dish, backed up by cool cucumber, juicy tomato, fresh mint, and a zippy lemon-olive oil dressing that ties everything together beautifully. Quinoa steps in for the traditional bulgur wheat, making this a naturally gluten-free grain bowl that doesn't feel like a compromise — it's light, satisfying, and packed with texture in every bite. The trick to getting it just right is spreading the cooked quinoa out to cool completely before tossing, so the grains stay fluffy and the dressing clings evenly rather than turning things soggy. Everything here is whole, simple, and easy to source, so there's no stress about hidden additives or cross-contact from processed ingredients. It works beautifully as a standalone lunch, a vibrant side dish, or a base for whatever protein you're serving alongside it. Make it just before you're ready to eat, or let it chill briefly in the fridge — either way, it's a crowd-pleaser.
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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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