Quinoa Tabbouleh
A gluten-free take on the classic tabbouleh, this simple salad is quinoa mixed up with finely chopped parsley, scallions, fresh cucumber and cherry tomatoes all tossed with lemon juice and olive oil. It's fresh, light and pairs well with other salads and a proteins. Makes a large quantity and saves well in the refrigerator for several days. Feel free to adjust quantities of individual ingredients to taste. Pro tip: Prep the veggies and dressing while the quinoa cooks and it can be ready in just over 20 minutes!
Servings: 6 cups
Ingredients
- 1 cup quinoa
- 2 cups water
- ¼ cup fresh lemon juice
- ¼ cup Extra Virgin Olive Oil use only 3 tablespoons for a more tangy dressing
- ½ teaspoon kosher salt or more to taste
- ½-1 teaspoon black pepper or to taste
- 1 - 1½ cups cherry tomatoes, cut in half or quarters depending on their size place in a colander, toss with salt and let sit for 10-15 so that some water drains, while you prep other ingredients
- 1 cup chopped cucumber, unpeeled I tend to cut the cucumber into approximately 1/2 inch circles, then cut the circles into quarters
- 1 cup chopped scallions, white and green parts approximately 1 bunch
- ½ cup chopped flat-leaf parsley more to taste
- ¼ cup chopped fresh mint leaves, optional I love the fresh flavor it adds to the mix; my family prefers it without
Instructions
Prepare quinoa (I often make this earlier in the day and set aside)
- Place quinoa and water in a medium saucepan. Bring to a boil. Reduce to a simmer and cover and cook until water is absorbed and quinoa tender, approximately 15 minutes.
- Let cool a few minutes, the fluff with a fork and transfer to a large bowl.
Mix dressing
- In a small bowl, whisk together lemon juice, olive oil and salt.
Mix Salad
- In a large bowl, mix prepared quinoa with lemon juice dressing.
- Add scallions, parsley, cucumber, tomatoes, pepper. Toss to combine. Season with additional salt and pepper to taste.
- Serve. Stores well in a sealed container in the refrigerator for a few days.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
I tried this and love it. I’m not big on mint but I love the dressing! Love how versatile it is too! Thank you!
Happy you love it! I haven’t been using the mint lately either because my family aren’t mint fans and it’s been so tasty! Thank you!
I made this two nights ago for dinner and it was bangin’! Because we work out and like extra protein at our last meal, I added some grilled chicken to it. My husband and I loved it.
So happy you loved it! Pairs perfectly with grilled chicken! Thanks for sharing!
I may make this with the mint tonight because my husband will be out playing cards and hates mint. Yay!
haha autocorrect is the worst sometimes! And hope you love it, with alllll the mint!
Oops, auto correct on my own name! Lol!
Alene
This is the third time I’ve made this, and I absolutely love it! It is the best lunch, for me, with a husband who is getting more picky as he ages. Oh well. His loss. ?
So happy you love it! Thank you!! And it’s a perfect simple salad for meal prep/ lunches, especially if only 1 person is eating it!