Quinoa Tabbouleh Salad – A Summer Delight

This quinoa tabbouleh salad uses beautiful, fresh ingredients that are easy to put together—Delicious and also gluten-free.

Tabbouleh salad made with quinoa

Tabbouleh salad is a popular salad throughout the Middle East.

This fresh green salad features chopped fresh parsley(as the main ingredient), fresh mint, tomato, scallions, and lemon juice. Traditional tabbouleh also includes bulgur wheat grains.

Chopped parsley should be the main star of any tabouli salad, no matter what the rest of the ingredients are.

However, are you looking for a gluten-free version of the so-loved Tabbouleh salad? Quinoa is the answer when you replace the bulgur wheat grains.

A fresh take on an old classic, this recipe is a simple, beautiful salad that requires some beautiful ingredients.

Quinoa is gluten-free, which means that this salad is suitable for everyone.

The protein content of quinoa makes it an excellent choice for vegans and vegetarians. 

It’s also an excellent source of magnesium, iron, and dietary fiber. It can be used in both savory and sweet dishes. Give it a try and substitute it anywhere in your recipes that usually use rice or couscous.

How To Cook Quinoa: 

If you use uncooked quinoa, for each cup of uncooked seeds, use 2 cups of water. Bring to a boil, then reduce the heat to medium-low and cover the pot. 

Simmer for 15 minutes until the quinoa absorbs the water. Remove from the stove and let rest for 5 minutes. For this salad, allow it to cool, then use it.

what kind of ingredients go into this recipe:

• 8oz(227g) cooked quinoa– see instructions below about how to cook it. (the original recipe requires bulgur, but if you live in the US, bulgur is not an easy ingredient to find around. On the other hand, Quinoa seems to be very popular in grocery stores.
• 1 large bunch parsley, chopped
• 1 bunch spring onions chopped
• 3-4 medium tomatoes diced, with the seeds removed.(squeeze the middle of the tomato and remove the seeds, then continue with the recipe.)
• 1-2 tablespoons dried mint or fresh
• 1 small green or red pepper chopped
• salt and pepper to taste
• pinch of allspice
• 1/2 teaspoon cinnamon
• 1 teaspoon ground cumin(optional)
• juice of 1-2 lemons according to your taste

How to make quinoa tabbouleh salad:

Gather all the ingredients: cooked quinoa, green onions, pepper, tomatoes, parsley, mint, spices, and lemon.

Note- The spices:

My salad has cinnamon, allspice, cumin, and mint. You can also replace some of these spices if you don’t like them or have no access to them or skip them completely. You are the boss in your kitchen!

Place the quinoa into a salad bowl and start dicing the peppers. They should be really small. If you ever had the real tabbouleh salad, you know what I am talking about.

Dice also the green onions.

Chop the parsley and tomatoes.

Add mint, spices, salt, and pepper,

and stir to combine.

Add lemon juice and season again for salt and pepper. Serve chilled.

It looks refreshing, colorful, and beautiful, don’t you think?! And it is absolutely delicious!

It looks delicious, but how many days can I keep it in the fridge?

I would personally think that it does taste the best for about 2 days in the fridge.

If it gets a little bit dry(as the quinoa tends to absorb the moisture in the salad, add some lemon juice to the bowl. You should revive it right away.

I don’t have mint and I don’t like it. What can I use instead?

Sometimes, I have a hard time finding fresh mint in the grocery store, so I always have the dried ones in my pantry. However, you can replace it with a clove of garlic, a small one that you finely chop and add to the rest of the ingredients.

Looks refreshing, colorful, and beautiful. I think I will get a small bowl of this salad that is cooling in the refrigerator, just for me.

Interested in other salad recipes?

Apricots pecans quinoa salad

Spinach Strawberry Salad With Walnuts And Feta Cheese

Strawberry Arugula Salad With Pecans And Avocado

Spanish Orange and Fennel Salad

Classic Caprese Salad

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Yield: 4 servings

Quinoa Tabbouleh Salad - A Summer Delight

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This quinoa tabbouleh salad uses beautiful, fresh ingredients that are easy to put together. Delicious and also gluten free.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 8oz(227g) cooked quinoa
• 1 large bunch parsley, chopped
• 1 bunch spring onions chopped
• 3-4 medium tomatoes chopped
• 1-2 tablespoons dried mint, or few leaves chopped fresh mint
• 1 small green or red pepper chopped
• salt and pepper to taste
• pinch of allspice
• 1/2 teaspoon cinnamon
• 1 teaspoon ground cumin(optional)
• juice of 1-2 lemons according to your taste

Instructions

1. Cook the quinoa first. Allow it to cool down, then place it in a salad bowl.
2. Clean and chop parsley, green onions, tomatoes, pepper and place everything over the quinoa.
3. Add the spices and taste for salt and pepper.
4. Add the lemon juice and mix again. Serve chilled.
5. Can be kept in the fridge for up to 2 days.

Notes

How To Cook Quinoa:

If you use uncooked quinoa, for each cup of uncooked seeds, use 2 cups of water. Bring to a boil, then reduce the heat to medium-low and cover the pot.

Simmer for 15 minutes until the quinoa absorbs the water. Remove from the stove and let it rest for 5 minutes.

For this salad,allow the quinoa to cool first, then use it according to the recipe.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 109Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 124mgCarbohydrates: 25gFiber: 4gSugar: 13gProtein: 3g

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