Easy Gluten-Free Tabbouleh (Quinoa Tabbouleh Salad)

What is Tabbouleh?

Tabbouleh (sometimes spelled as ‘tabouli‘ or ‘tabbouli‘) is a fresh Middle Eastern salad traditionally made with lots of parsley, mint, tomatoes, lemon juice, and bulgur wheat.

However, since bulgur wheat contains gluten, I’m substituting it with quinoa in this gluten-free version, making an alternative that’s just as light, refreshing, and flavorful while keeping it completely gluten-free and vegan. Plus, quinoa is also protein-rich, which means it’ll keep you full for longer.

Serve this refreshing salad as a side dish next to grilled chicken, pork, beef or fish, or you can even enjoy it as a light main on hot summer days.

Why You’ll Love this Gluten-Free Tabbouleh:

• Simple Ingredients: The main ingredients for this gluten-free tabbouleh recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this version of tabbouleh is just a matter of cooking the quinoa before mixing it with the other salad ingredients. There you have it, a delicious salad in under 30 minutes!
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease, or gluten or lactose intolerances, or those simply on a vegan diet, can enjoy this quinoa tabbouleh without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this easy quinoa tabbouleh salad recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Quinoa: Since this is a recipe for quinoa tabbouleh, quinoa is a key ingredient here. I used tri-color quinoa, but white quinoa would work too. (If using cooked quinoa directly, you’ll need 3 cups cooked quinoa).
• Cucumber: Make sure to remove the seeds from the cucumber, then dice it into evenly cubes.
• Cherry Tomatoes: I like using cherry tomatoes, but you may also use roma tomatoes or plum tomatoes if you prefer (just make sure to remove the seeds before dicing).
• Parsley: Parsley is a key ingredient in tabbouleh, so make sure you don’t leave it out (you can use flat leaf parsley (Italian parsley) or curly parsley).
• Mint: Fresh mint adds a vibrant flavor to the quinoa tabbouleh salad, so make sure to add it in.
• Green Onions: Green onions (spring onions) add contrast in flavor, so definitely add it in.
• Olive Oil: I recommend using extra virgin olive oil for the best flavor.
• Lemon Juice: Make sure to use freshly squeezed lemon juice for the bright, tangy flavor.

How to Make this Gluten-Free Tabbouleh Salad

Rinse & Cook Quinoa: Rinse the quinoa thoroughly under cold running water using a fine mesh sieve (this is important to remove the natural bitter coating). Add to a medium saucepan with water, bring to a boil, then reduce heat to low, cover and simmer for 12–15 minutes until all liquid is absorbed. Remove from heat, fluff with a fork and leave to cool completely.

Combine Cucumber, Tomatoes & Quinoa: Add the cooled quinoa to a large bowl. Add the finely diced cucumber and halved cherry tomatoes.

Dish by Dish Tips:

• Don’t Enjoy Quinoa? If you’re not a fan of quinoa, you can substitute it with cooked riced cauliflower, cooked millet, or cooked sorghum.
• Make Ahead for Meal Prep: Prepare this salad a day before, then storing the quinoa tabbouleh in an airtight container in the refrigerator until ready to serve. In fact, the flavors tend to meld better together as the time passes.

Other Quinoa Recipes You’ll Enjoy:

• Quinoa Stuffed Peppers (Gluten-Free, Dairy-Free)
• Creamy Quinoa Porridge (Gluten-Free, Vegan)
• Chocolate Quinoa Crisps (Gluten-Free, Vegan)
• Yeast Quinoa Bread (Gluten-Free, Dairy-Free)

Other Gluten-Free Salads to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Tabbouleh (Quinoa Tabbouleh Salad)

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• Author: Felicia Lim
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

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Description

This gluten-free tabbouleh salad is fresh, vibrant, and packed with herbs, making a light and refreshing salad that’s perfect for warm weather meals. Using quinoa instead of bulgur wheat, this is a naturally gluten-free and protein-rich alternative that doesn’t sacrifice flavor. A healthy vegan side dish that’s easy to make ahead and pairs beautifully with everything from grilled meats to falafel.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup uncooked tri-color quinoa or white quinoa
• 2 cups water
• 1 large cucumber, finely diced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh parsley
• 1/4 cup fresh mint leaves
• 3 green onions
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

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Instructions

1. Rinse & Cook Quinoa: Rinse the quinoa thoroughly under cold running water using a fine mesh sieve (this is important to remove the natural bitter coating). Add to a medium saucepan with water, bring to a boil, then reduce heat to low, cover and simmer for 12–15 minutes until all liquid is absorbed. Remove from heat, fluff with a fork and leave to cool completely.
2. Combine Cucumber, Tomatoes & Quinoa: Add the cooled quinoa to a large bowl. Add the finely diced cucumber and halved cherry tomatoes.
3. Add Herbs: Add the finely chopped parsley, mint and sliced green onion and mix through.
4. Season: Drizzle over the olive oil and lemon juice, season with salt and pepper and toss everything together until well combined.
5. Chill Before Serving: Refrigerate for 10 minutes before serving to let the flavours meld.

Notes

Quinoa: I used tri-color quinoa, but white quinoa would work too.

Cucumber: Make sure to remove the seeds from the cucumber, then dice it into evenly cubes.

Cherry Tomatoes: I like using cherry tomatoes, but you may also use roma tomatoes if you prefer (just make sure to remove the seeds before dicing).

Parsley: Parsley is a key ingredient in tabbouleh, so make sure you don’t leave it out.

Mint: Fresh mint adds a vibrant flavor to the quinoa tabbouleh salad, so make sure to add it in.

Green Onions: Green onions add contrast in flavor, so definitely add it in.

Olive Oil: I recommend using extra virgin olive oil for the best flavor.

Lemon Juice: Make sure to use freshly squeezed lemon juice for the bright, tangy flavor.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Appetizers, Main Dishes, Salads, Side Dish
• Cuisine: Middle Eastern