Gluten-Free Classic Tabouli
Light, refreshing, and naturally gluten-free, this twist on a 'Classic Tabouli' swaps traditional bulgur for protein-packed quinoa, creating a vibrant and wholesome salad that’s perfect for any occasion. Loaded with fresh, crisp vegetables like cherry tomatoes, cucumber, and green onions, and elevated by a fragrant combination of parsley and mint, this recipe bursts with Mediterranean-inspired flavors. A simple lemon and olive oil dressing ties it all together, letting the natural ingredients shine. Ready in just 35 minutes, this 'Gluten-Free Classic Tabouli' is ideal as a side dish, a healthy lunch, or a potluck favorite. Packed with nutrients and free of gluten, it’s a versatile, crowd-pleasing option you’ll come back to over and over again! Keywords: gluten-free tabouli, quinoa tabouli recipe, healthy salad, Mediterranean recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 cups Cherry tomatoes
- 1 medium Cucumber
- 1 bunch Fresh parsley
- 1 bunch Fresh mint
- 4 stalks Green onions
- 1 large Lemon
- 0.25 cup Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh sieve. This helps remove its natural coating, saponin, which can make the quinoa taste bitter or soapy.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender. Let it cool to room temperature.
While the quinoa is cooking, dice the cherry tomatoes and cucumber into small, uniform pieces. Place them in a large mixing bowl.
Finely chop the parsley and mint leaves, discarding the thick stems. Add the chopped herbs to the mixing bowl with the tomatoes and cucumber.
Slice the green onions thinly, and add them to the bowl as well.
Once the quinoa has cooled, fluff it with a fork and add it to the salad mixture in the bowl.
Juice the lemon and whisk together the lemon juice, olive oil, salt, and black pepper in a small bowl or jar.
Pour the dressing over the salad ingredients and toss well to combine, ensuring everything is evenly coated.
Adjust the seasoning to taste, adding more salt or pepper if desired.
Let the tabouli sit for at least 20 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 14.9 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2172 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
