New! I’ve added a cooking video to this page so you can see how easy it is to make this gluten-free Quinoa Tabbouleh!
If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
Hope you love it as much as we do!
Update September 2020… This key to this simple salad is really fresh produce, so we’re making it as often as possible over the next few weeks while summer tomatoes, cucumbers and herbs are still plentiful!
Hope you love it as much as we do!
Update July 2020…
I always say this tastes amazing in the Summer and it really does!
Just made it tonight with tomatoes and cucumber straight from my mother-in-laws garden and it was unreal!
So happy we have a few more months of the freshest summer produce to make this salad with!
It’s the kind of salad that pairs with so many dishes and is a favorite.
This Quinoa Tabbouleh is a gluten-free take on the classic tabbouleh and we love it all year round, but especially in in the Summer when the produce is fresh!
Right now all the herbs in our garden are thriving and tomatoes are so ripe, 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:
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 place all the ingredients in a large bowl, add the dressing 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.
And you can chop the cucumber and tomatoes as small or big as you like!
The one thing I never switch up is the simple dressing!
It’s just lemon juice, olive oil and kosher salt.
It’s fresh and works so well with this salad!
One of the reasons we love this salad is that it 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.
Here I made a 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.
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!
Course: Sides, Salads
Cuisine: Vegetarian, Vegan, Gluten-Free
Author: Healthy Gluten-free Family
¼cupfresh lemon juice
¼cupExtra Virgin Olive Oil
½tspkosher salt or more to taste
½ - 1tspblack pepper or to taste
1cupchopped scallionswhite and green parts (approximately 1 bunch)
½ -1cupchopped flat-leaf parsley (to taste)
½ - 1cupchopped fresh mint leavesoptional -- I love but my family doesn't so I make it without
1 - 1½cupscherry tomatoesto taste, cut in half
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.
In a small bowl, whisk together lemon juice, olive oil and salt.
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.
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 ...