Gluten-Free Tabouleh

Elevate your salad game with this Gluten-Free Tabouleh, a delightful twist on the classic Middle Eastern dish. Featuring fluffy quinoa as a naturally gluten-free base, this vibrant recipe is packed with fresh parsley, mint, juicy grape tomatoes, crisp cucumber, and zesty green onions, making every bite a burst of garden-fresh flavor. The dish is brought to life with a light and tangy dressing made of lemon juice, olive oil, and a hint of garlic, perfectly complementing the wholesome ingredients. Ready in just 35 minutes, this healthy tabouleh is ideal as a refreshing side dish, a nutrient-packed lunch, or a colorful addition to your next mezze spread. Both gluten-free and naturally dairy-free, it’s a crowd-pleaser that caters to a variety of dietary needs.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Start by thoroughly rinsing the quinoa under cold water in a fine-mesh sieve to remove any bitterness.

Step 2

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.

Step 3

Once the quinoa is cooked, remove it from the heat, fluff it with a fork, and let it cool to room temperature.

Step 4

While the quinoa cools, finely chop the parsley and mint leaves. Discard any thick stems.

Step 5

Dice the cucumber into small pieces, and halve the grape tomatoes. Finely slice the green onions. Set all the vegetables aside.

Step 6

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

Step 7

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

Step 8

Pour the dressing over the quinoa and vegetable mixture. Toss gently until everything is well combined.

Step 9

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

Step 10

Chill the tabouleh in the refrigerator for at least 15 minutes to allow the flavors to meld together.

Step 11

Serve cold or at room temperature as a side dish or light meal. Enjoy your gluten-free tabouleh!

Nutrition Facts

Serving size	1331.1 grams (1331.1g)

Amount per serving	% Daily Value*
Calories	1207

Total Fat 69.50g	89%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 5.40g
Cholesterol 0mg	0%
Sodium 2462mg	107%
Total Carbohydrate 120.00g	44%
Dietary Fiber 7.80g	28%
Total Sugars 12.50g
Protein 30.30g	61%

Vitamin D 0IU	0%
Calcium 268mg	21%
Iron 11mg	63%
Potassium 1749mg	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.

Source of Calories

Fat: 51.0%

Protein: 9.9%

Carbs: 39.1%