Vegan Gluten Free Quinoa Tabbouleh
Bright, herby, and loaded with fresh vegetables, this take on tabbouleh swaps the traditional bulgur for fluffy quinoa, making it a naturally plant-based dish that doesn't sacrifice any of the flavor you'd expect from the classic. Two generous bunches of flat-leaf parsley form the backbone of the salad, joined by fresh mint, juicy tomatoes, crisp English cucumber, and sliced scallion greens for a bowl that's as colorful as it is vibrant. The dressing is beautifully simple — just fresh lemon juice, extra-virgin olive oil, salt, and black pepper — which means every ingredient gets a chance to shine without anything masking the freshness. Rinsing and properly cooling the quinoa before tossing everything together is the small but important step that keeps the texture light and the greens from wilting. Because every single component here is whole and unprocessed, there's no need to scrutinize labels or worry about hidden animal-derived additives sneaking in. It works equally well as a standalone lunch, a side at a summer gathering, or a meal-prep staple that holds up beautifully in the fridge. Clean, satisfying, and genuinely craveable — this is the kind of salad that converts skeptics.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!