Tree Nut Free Gluten Free Quinoa Tabbouleh
Tabbouleh is one of those dishes that feels instantly refreshing, and this quinoa version delivers every bit of that bright, herby magic. Heaps of fresh flat-leaf parsley and mint do the heavy lifting here, paired with juicy tomatoes, crisp cucumber, and a zippy lemon-olive oil dressing that ties everything together beautifully. Quinoa steps in as the grain base, bringing a satisfying, slightly nutty bite while keeping the whole bowl completely free of gluten — no specialty flours or swaps required. The key to getting the texture just right is spreading the cooked quinoa out to cool before tossing, so it stays light and fluffy rather than clumping into the salad. Every single ingredient in this recipe is naturally free of tree nuts, so there's no label-scanning or substitution stress — just clean, whole foods from start to finish. It comes together with minimal cooking and is just as good served right away as it is after a short rest in the fridge, making it a reliable go-to for lunches, potlucks, or a quick weeknight side.
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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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