Gluten-Free Fresh Tabbouleh Salad
Bright, refreshing, and naturally gluten-free, this Fresh Tabbouleh Salad puts a nutritious spin on the classic Middle Eastern dish by substituting quinoa for traditional bulgur wheat. Packed with vibrant herbs like parsley and mint, juicy tomatoes, crisp cucumber, and zesty green onions, this salad boasts a perfect balance of flavors and textures. A tangy lemon and olive oil dressing ties it all together, creating a light yet satisfying dish that’s perfect for picnics, potlucks, or a healthy lunch. Ready in just 35 minutes, this easy-to-make, gluten-free tabbouleh is a versatile side dish or standalone meal that’s as wholesome as it is delicious. Keywords: gluten-free tabbouleh, quinoa salad, fresh Mediterranean salad, healthy side dish.
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Recipe Information
Ingredients
- 0.5 cup quinoa
- 1 cup water
- 2 cups flat-leaf parsley
- 0.5 cup fresh mint leaves
- 2 medium ripe tomatoes
- 1 small English cucumber
- 3 stalks green onions
- 0.25 cup extra virgin olive oil
- 0.25 cup lemon juice
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water using a fine-mesh sieve.
In a medium saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and all the water has been absorbed.
Remove the quinoa from the heat and let it rest, covered, for 5 minutes. Fluff with a fork and let it cool completely.
While the quinoa is cooling, finely chop 2 cups of parsley, discarding thick stems, and place it in a large mixing bowl.
Chop 1/2 cup of mint leaves and add them to the bowl with the parsley.
Dice 2 medium ripe tomatoes, discarding the seeds for a less watery salad, and add to the bowl.
Peel and dice 1 small English cucumber and add it to the bowl.
Thinly slice 3 stalks of green onions and add them to the bowl.
Once the quinoa is cool, add it to the vegetable and herb mixture.
In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 1/4 cup of lemon juice, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper.
Pour the dressing over the quinoa and vegetable mixture and gently toss until well combined.
Taste and adjust the seasoning if necessary. Serve immediately or let the flavors develop further by chilling in the refrigerator for up to an hour.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1936 mg | 84% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 20.5 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1046 mg | 80% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3249 mg | 69% | |
*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.
