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.
Ingredients
- 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
Instructions
- 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.
- Add Herbs: Add the finely chopped parsley, mint and sliced green onion and mix through.
- Season: Drizzle over the olive oil and lemon juice, season with salt and pepper and toss everything together until well combined.
- 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
