Wheat Free Vegan Fresh Quinoa Tabouli
Traditional tabouli is already a celebration of fresh herbs and bright flavors, but most versions rely on bulgur wheat — which makes it completely off the table for anyone avoiding gluten or wheat. Swapping in quinoa is a genuinely smart move here: it cooks up light and fluffy, absorbs the lemon-olive oil dressing beautifully, and brings a subtle nuttiness that actually complements the mountains of flat-leaf parsley and fresh mint. Every single ingredient in this recipe is naturally wheat-free, so there's no need to scrutinize labels or worry about hidden grains sneaking in. The combination of crisp English cucumber, juicy seeded tomatoes, and sliced scallion greens keeps things refreshing and texturally satisfying in every bite. A generous squeeze of fresh lemon juice ties it all together with a zippy brightness that makes this salad taste anything but restricted. It works beautifully as a side dish, a light lunch, or a make-ahead option since a short rest in the fridge only deepens the flavors.
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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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