This gluten free version of the middle Eastern tabbouleh salad is full of fresh herbs and flavor. Quinoa tabbouleh salad makes for a delicious side dish or as a base for a heartier vegetarian meal. The classic dressing of extra virgin olive oil and lemon pairs well with seared tofu or hearty grilled vegetables like mushrooms and cauliflower.
Traditionally, tabbouleh is made with bulgur wheat, a small grain rich in fiber. If you have gluten sensitivities, you can enjoy tabbouleh salad made with quinoa. Fresh mint and Italian parsley brighten and give this quinoa tabbouleh salad a flavor burst.
Cooking quinoa is very easy. It’s very similar to making rice on the stove top. Rinse the quinoa in cold water over a fine-meshed strainer. Follow the instructions for cooking it. Once it’s cooked, remove it from the heat and let it sit covered for several minutes before fluffing it up with a fork. Allow the quinoa to cool before adding in the other salad ingredients. It can be served at room temperature or cold. I used Simple Truth Organic whole grain white quinoa which you should be able to find in your local Northwest grocery store.
What you’ll need for quinoa tabbouleh salad
- Red bell pepper
- Fresh Italian parsley
- Fresh mint
- Shallot or red onion
- Extra virgin olive oil
- Sea salt and fresh ground pepper
The best part about this quinoa tabbouleh salad is it works for dinner or lunch. I’ve served it as a side dish to accompany fresh grilled fish for dinner. And used left overs for many lunches the following days. Quinoa tabbouleh salad is also a wonderful dish to serve on a buffet. This summer salad ticks the gluten free, vegan and vegetarian dietary boxes. It’s also a heart healthy Mediterranean diet dish.
I hope you enjoy this quinoa tabbouleh salad. It’s fresh flavor is a perfect salad for summer.
Quinoa tabbouleh saladCourse: Gluten free, Mediterranean diet, Plant-basedCuisine: MediterraneanDifficulty: Easy
This gluten free version of the middle Eastern tabbouleh salad is full of fresh herbs and flavor. Quinoa tabbouleh salad makes for a delicious side dish or as a base for a heartier vegetarian meal.
1 cup quinoa
3/4 cup tomatoes, diced and seeds removed
1 red bell pepper, diced
3 tablespoons Italian parsley, finely chopped
3 tablespoons fresh mint, finely chopped
3 tablespoons to 1/4 cup shallots, finely chopped
4 scallions, finely sliced
6 tablespoons extra virgin olive oil
juice of a large lemon
1 teaspoon fine sea salt
Fresh ground pepper to taste
- Rinse 1 cup of quinoa with cold water in a fine-meshed strainer until the water appears to run clear. Use a 1 1/2 quart saucepan. Add the quinoa and 2 cups of water to the saucepan. Bring it to a boil, then reduce the heat to simmer covered for 15-20 minutes or until the water is absorbed. Remove the pan from the heat. Keep the quinoa covered and let it sit for a few more minutes before fluffing the quinoa with a fork.
- Transfer the cooked quinoa to a glass bowl and let it cool. Next, add the tomatoes, bell pepper, parsley, mint, shallots, scallions and toss.
- Whisk together the extra virgin olive oil and lemon juice in a bowl. Add it to the tabbouleh salad. Season with the sea salt and ground pepper and toss to incorporate everything. Taste and adjust the seasoning to your liking.
- Serve immediately or chill and serve later.
- Red onion can be substituted for shallot.
- I used Simple Truth Organic whole grain white quinoa in this recipe.
- If you like the tabbouleh to have extra lemon flavor, consider adding 1 teaspoon of finely grated lemon zest.