Quinoa Tabbouleh

A classic simple and satisfying salad that pairs well with so many other dishes!

Quinoa Tabbouleh

Fresh, Light and Flavorful, especially when made with in season produce!

This Quinoa Tabbouleh is a gluten-free take on the classic tabbouleh and we love it all year round, but especially in when the produce is fresh!

Right now all the herbs in our garden are thriving so there’s no better time to make a batch!

And it’s both simple in ingredients and ease of making it.

It’s made with 8 real, whole food ingredients: quinoa, cherry tomatoes, cucumber, parsley, mint, scallions, lemon juice, olive oil, salt and pepper.

And it comes together quickly.  You can prep all the veggies while the quinoa cooks and the entire dish can be ready in 20 minutes.

Then all you do is mix the quinoa with lemon juice, olive oil and salt, then add the chopped veggies and herbs and toss together.

It’s fresh, light and flavorful and it’s adaptable to tastes and availability of ingredients.

For instance, we like ours to have a lot of quinoa so we dial down the amount of herbs and veggies, but you could easily dial it up.

You could also leave out or increase any of the ingredients.  My family doesn’t love mint for instance so I will often leave it out and add mint just to my plate.

One of the reasons we love this salad is that pairs well with so many other salads and a protein of choice.

We’ve served it with grilled chicken, steak and salmon.  Sometime I mix the tabbouleh all together with warm sauteed chickpeas, feta and olives.

Tonight I made a bowl similar to this Mediterrean Nourish Bowl with quinoa tabbouleh, massaged kale, hummus, avocado, herbed yogurt sauce and kalamata olives.

This salad also makes a large quantity so perfect for a crowd or meal prep.

Hope you love it as much as we do!

Scroll down for recipe and leave a comment if you try.

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Recipe

Quinoa Tabbouleh
 
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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:
Recipe type: Salads, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 6 cups
Ingredients
  • 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)
  • 1 cup chopped cucumber, unpeeled
  • 1 - 1½ cups cherry tomatoes (to taste), cut in half
Instructions
Prepare quinoa (I often make this earlier in the day and set aside)
  1. 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.
  2. Let cool a few minutes, the fluff with a fork and transfer to a large bowl.
Mix dressing
  1. In a small bowl, whisk together lemon juice, olive oil and salt.
Mix Salad
  1. In a large bowl, mix prepared quinoa with lemon juice dressing.
  2. Add scallions, parsley, cucumber, tomatoes, pepper. Toss to combine. Season with additional salt and pepper to taste.
  3. Serve. Stores well in a sealed container in the refrigerator for a few days.

 

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