Rice Free Vegan Fresh Quinoa Tabouli
Traditional tabouli leans heavily on bulgur wheat, but this version swaps in fluffy quinoa for a grain that's naturally free of rice and gluten while still delivering that satisfying, hearty base. The quinoa gets cooked until its little germ rings appear — a small visual cue that makes a big difference in texture — then cooled before it meets a mountain of fresh flat-leaf parsley and mint. That herb-forward ratio is the soul of a great tabouli, and here it shines alongside juicy seeded tomatoes, crisp English cucumber, and bright scallion greens. Everything gets tied together with fresh lemon juice and good extra-virgin olive oil, so every bite is clean, vibrant, and deeply satisfying. It's fully plant-based with no animal products anywhere in the ingredient list, making it an easy win for vegan tables too. You can serve it right away or let it rest in the fridge for half an hour to let the flavors settle into each other — honestly, that short wait is worth it. This is the kind of salad that disappears fast at a gathering and leaves people asking what's in it.
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Learn more →Ingredients
4 servings
- ¾ cup quinoa, rinsed
- 1 ½ cups water
- ¼ tsp salt
- 2 cups flat-leaf parsley, finely chopped (about 2 large bunches)
- ½ 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
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 3 tbsp extra-virgin olive oil
- ¼ tsp ground black pepper
For serving
- salt, to taste
- lemon wedges (optional)
Instructions
- 1
Combine the rinsed quinoa, 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's germ rings are visible, about 12–14 minutes.
- 2
Remove the pan from the heat and let the quinoa steam, covered, for 5 minutes, then spread it in an even layer in a large mixing bowl and let it cool to room temperature, about 15–20 minutes.
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