Gluten-Free Tabbouli
Packed with vibrant flavors and wholesome ingredients, this Gluten-Free Tabbouli is a refreshing twist on the classic Middle Eastern salad, perfect for those avoiding gluten. Instead of traditional bulgur, this recipe uses fluffy quinoa as a nutrient-rich base, beautifully complementing the fresh parsley, mint, tomatoes, cucumber, and delicate crunch of green onions. A zesty dressing of olive oil, fresh lemon juice, and a touch of salt and pepper brings everything together in this quick and easy dish, ready in just 40 minutes. Ideal for light lunches, picnics, or as a colorful side dish to grilled meats, this gluten-free tabbouli guarantees a healthy and crowd-pleasing addition to your menu. Adjust the lemon and seasoning to taste, and enjoy it chilled or at room temperature—perfect for meal prep or entertaining guests!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 cups Parsley (finely chopped)
- 0.5 cup Mint (finely chopped)
- 1.5 cups Tomatoes (diced)
- 1 cup Cucumber (diced)
- 0.5 cup Green onions (sliced thinly)
- 0.25 cup Olive oil
- 0.25 cup Lemon juice (freshly squeezed)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
Rinse the quinoa thoroughly under cold water to remove its natural coating and prevent bitterness.
In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the quinoa simmer for 15 minutes or until all the water is absorbed and the quinoa is cooked through.
Fluff the quinoa with a fork and set it aside to cool completely. Alternatively, transfer it to a large mixing bowl and fluff to speed up the cooling process.
While the quinoa cools, finely chop the parsley and mint, dice the tomatoes and cucumber, and slice the green onions.
In a large mixing bowl, combine the cooled quinoa, parsley, mint, tomatoes, cucumber, and green onions. Toss gently to combine.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to suit your preference.
Serve immediately at room temperature or refrigerate for 1-2 hours before serving to allow the flavors to meld. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 20.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1401 mg | 108% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 6194 mg | 132% | |
*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.
