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!
Author: Healthy Gluten-Free Family
Recipe type: Salads, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 6 cups
1 cup quinoa
2 cups water
¼ cup fresh lemon juice
¼ cup Extra Virgin Olive Oil
½ tsp kosher salt or more to taste
½ - 1 tsp black pepper or to taste
1 cup chopped scallions, white and green parts (approximately 1 bunch)
½ -1 cup, chopped flat-leaf parsley (to taste)
½ - 1 cup chopped fresh mint leaves (optional -- I love but my family doesn't so I make it without)
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...