Turkey Free Gluten Free Quinoa Tabbouleh
Bright, herby, and loaded with fresh vegetables, this grain-based salad is a vibrant twist on a Middle Eastern classic that happens to be completely plant-forward and free of any poultry. Quinoa steps in where bulgur wheat traditionally lives, bringing a light, fluffy texture and a subtle nuttiness that pairs beautifully with the bold flavors of flat-leaf parsley and fresh mint. The combination of juicy tomatoes, crisp cucumber, and sliced scallion greens keeps every bite cool and refreshing, while a simple lemon-olive oil dressing ties it all together with just the right amount of brightness. Rinsing and properly cooking the quinoa — then spreading it out to cool before tossing — is the key move here, ensuring the grains stay separate and never clumpy. Everything in this bowl is whole, recognizable, and straightforward, so there's no guesswork about what you're eating. It works beautifully as a standalone lunch, a side dish at a summer gathering, or a meal-prep staple that holds up well in the fridge.
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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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