Vegetarian Gluten Free Quinoa Tabbouleh
This bright, herb-forward salad is a fresh take on a Middle Eastern classic, swapping traditional bulgur for fluffy quinoa without losing any of the soul of the dish. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone of the salad, while juicy tomatoes, crisp cucumber, and sliced scallion greens add color and crunch in every bite. A simple dressing of fresh lemon juice and extra-virgin olive oil ties everything together with a clean, zesty finish that feels light but genuinely satisfying. Cooking the quinoa low and slow until those little tails unfurl, then spreading it out to cool completely, is the key step that keeps the texture perfectly fluffy rather than clumpy. Because every ingredient here is whole, plant-based, and naturally free of meat or animal byproducts, this is one of those recipes where eating vegetarian feels effortless rather than like a compromise. It works beautifully as a standalone lunch, a side dish alongside grilled vegetables, or something to meal-prep ahead since it holds up well in the fridge for a short rest before serving.
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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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