Xanthan Gum Free Gluten Free Quinoa Tabbouleh
This bright, herb-forward grain salad is the kind of dish that makes you want to eat more vegetables without even trying. Heaps of finely chopped flat-leaf parsley and fresh mint carry the flavor, while diced tomato, cucumber, and scallion greens add crunch and color in every forkful. 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. For anyone navigating gluten-free eating, tabbouleh can be a tricky category — traditional versions use bulgur wheat, and even some store-bought "alternatives" sneak in additives or stabilizers to mimic texture. This version swaps in quinoa and skips every additive entirely, relying on nothing but whole, recognizable ingredients to get the job done. There is no xanthan gum, no guar gum, no fillers — just a grain that naturally holds its own texture once properly cooked and cooled. The technique matters here: spreading the cooked quinoa out to cool before tossing keeps it fluffy rather than clumpy, so the dressing coats every grain evenly. It comes together beautifully as a make-ahead dish, and the flavors only get better as everything mingles in the fridge.
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!