Wheat Free Gluten Free Quinoa Tabbouleh
Tabbouleh is one of those dishes that feels impossibly fresh and bright, and this quinoa version delivers every bit of that herbaceous, lemony magic. Traditional recipes lean on bulgur wheat, which puts the dish off-limits for anyone avoiding wheat — but swapping in fluffy, protein-rich quinoa keeps the spirit of the salad completely intact. The key is letting the quinoa cool fully before tossing, so it stays light and separate rather than clumping into the greens. Two generous bunches of flat-leaf parsley do the heavy lifting here, backed up by fresh mint, juicy tomatoes, crisp cucumber, and a punchy lemon-olive oil dressing that ties everything together. It's the kind of salad that actually gets better as it sits for a few minutes, letting the dressing soak into every corner. Serve it as a side at a summer cookout, pile it into a bowl for a quick lunch, or bring it to a potluck where it will absolutely disappear first.
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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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