Turmeric Free Gluten Free Quinoa Tabbouleh
This bright, herb-forward grain salad is a refreshing take on a Middle Eastern classic, swapping traditional bulgur for fluffy quinoa to keep things naturally gluten free. The real stars here are the mountains of fresh flat-leaf parsley and mint, which give every bite a clean, vibrant punch that feels light but genuinely satisfying. Crisp cucumber, juicy seeded tomatoes, and sliced scallion greens round out the texture, while a simple dressing of fresh lemon juice and extra-virgin olive oil ties it all together beautifully. Because every single ingredient is whole and straightforward, there's no need to scan labels for hidden spice blends or seasoning mixes that might sneak in unwanted additives — what you see is exactly what you get. The trick to getting the best texture is letting the quinoa cool completely before tossing, so it stays fluffy rather than clumping into the greens. It comes together with minimal cooking and a lot of chopping, making it an ideal make-ahead dish for lunches or a fresh side at the dinner table. Bright, clean, and endlessly versatile, this is the kind of salad that earns a permanent spot in your regular rotation.
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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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