Gluten-Free Tabouleh
Transform your favorite Mediterranean dish into a gluten-free delight with this vibrant Gluten-Free Tabouleh recipe. Instead of the traditional bulgur, this version uses nutrient-packed quinoa as the base, making it perfect for those with gluten sensitivities or simply looking for a healthier twist. Loaded with fresh parsley, cooling mint leaves, crisp cucumber, juicy grape tomatoes, and zesty green onions, every bite bursts with garden-fresh flavor. A tangy lemon and olive oil dressing, enhanced with a hint of garlic, ties all the ingredients together beautifully. Easy to prepare in just 35 minutes, this refreshing dish is ideal as a side salad or a light lunch, and it can be chilled for even more flavor. Whether you're meal-prepping for the week or creating a crowd-pleasing addition to your table, this Gluten-Free Tabouleh is sure to impress. Try it today and embrace the wholesome taste of Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 bunch Fresh parsley
- 0.5 bunch Fresh mint leaves
- 1.5 cups Grape tomatoes
- 1 medium Cucumber
- 3 stalks Green onions
- 0.25 cup Lemon juice
- 0.25 cup Olive oil
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Start by thoroughly rinsing the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed.
Once the quinoa is cooked, remove it from the heat, fluff it with a fork, and let it cool to room temperature.
While the quinoa cools, finely chop the parsley and mint leaves. Discard any thick stems.
Dice the cucumber into small pieces, and halve the grape tomatoes. Finely slice the green onions. Set all the vegetables aside.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled quinoa, chopped parsley, mint, cucumber, tomatoes, and green onions.
Pour the dressing over the quinoa and vegetable mixture. Toss gently until everything is well combined.
Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to your preference.
Chill the tabouleh in the refrigerator for at least 15 minutes to allow the flavors to meld together.
Serve cold or at room temperature as a side dish or light meal. Enjoy your gluten-free tabouleh!
Nutrition Facts
Calories |
1207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 12.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1749 mg | 37% | |
*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.
