Gluten-Free Tabbouli

Say goodbye to traditional bulgur with this vibrant and healthy Gluten-Free Tabbouli recipe, a modern twist on the classic Middle Eastern salad. Instead of wheat, this recipe uses fluffy, protein-rich quinoa as a base, making it perfect for those following a gluten-free diet. Fresh parsley and mint provide a fragrant herbal punch, while juicy tomatoes, crisp cucumber, and zesty green onions deliver a medley of bright, refreshing flavors. The salad is dressed with a simple yet tangy combination of olive oil and freshly squeezed lemon juice, tying all the ingredients together beautifully. Ready in just 40 minutes, this wholesome dish is ideal as a light lunch, side dish for grilled meats, or a potluck favorite. Bursting with nutrients and naturally vegan, this quinoa tabbouli is proof that healthy eating doesn’t have to skimp on flavor!

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Rinse the quinoa thoroughly under cold water to remove its natural coating and prevent bitterness.

Step 2

In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat.

Step 3

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.

Step 4

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.

Step 5

While the quinoa cools, finely chop the parsley and mint, dice the tomatoes and cucumber, and slice the green onions.

Step 6

In a large mixing bowl, combine the cooled quinoa, parsley, mint, tomatoes, cucumber, and green onions. Toss gently to combine.

Step 7

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.

Step 8

Pour the dressing over the salad and toss gently until all ingredients are evenly coated.

Step 9

Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to suit your preference.

Step 10

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

Serving size	2053 grams (2053.0g)

Amount per serving	% Daily Value*
Calories	1413

Total Fat 73.10g	94%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 5.30g
Cholesterol 0mg	0%
Sodium 2694mg	117%
Total Carbohydrate 157.70g	57%
Dietary Fiber 25.70g	92%
Total Sugars 20.80g
Protein 47.10g	94%

Vitamin D 0IU	0%
Calcium 1401mg	108%
Iron 40mg	222%
Potassium 6194mg	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.

Source of Calories

Fat: 44.5%

Protein: 12.8%

Carbs: 42.7%