Tabbouleh with Quinoa is Delicious & Naturally Gluten-Free

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Naturally Gluten-Free Tabbouleh with Quinoa

This post was updated in June of 2021 with new images, notes, recipe card and FAQs!

I looked at the weather map when I was reading the newspaper this morning and it was RED (meaning hot) practically all over the US of A. Summer is upon us and here in Cape Cod that means hot, muggy days and the occasional (blessed) thunderstorm. And it’s on these days that we crave light and cool dinners like this tabbouleh (or tabouli) with quinoa. Naturally gluten-free, quinoa is an excellent substitute for the more usual bulgur in this salad. This dish is packed with fresh ripe tomatoes and cucumbers, fresh herbs including parsley and mint, and drizzled with a bright and garlicky dressing. Luckily it keeps well too and tastes even better the next day!

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Naturally Gluten-Free Tabbouleh with Quinoa
Naturally Gluten-Free Tabbouleh with Quinoa

Why Tabbouleh Made with Quinoa is the Perfect Summer Meal

Nobody likes to heat up the kitchen in summer, and often times I find myself whipping up a cool but hearty tabbouleh with quinoa salad, and passing a plate of something to grill over to the capable grill master. So it was last weekend–a simple, fresh and filling meal eaten outdoors for dinner one night, and again for lunch the following day.

It also makes great use of the tomatoes, cucumbers and mint that seem to take over the summer garden. As with every salad, try to find the freshest possible ingredients. If you don’t grow your own tomatoes, pick some up at the farmers’ market.

How to Make Tabbouleh with Quinoa

I love tabbouleh and before going gluten free I ate the wheat version made with bulgur frequently during the hot months. I wondered how it would taste if I used a mixture of red and white quinoa instead of bulgur in my tabbouleh and it was perfect!

Here’s what you’ll need to make this recipe:

  • Quinoa (white or red or a mixture)
  • Lemons
  • Extra virgin olive oil
  • Garlic
  • English cucumber
  • Cherry tomatoes
  • Chopped fresh mint
  • Flat-leaf parsley chopped

Consider adding some fresh feta cheese, grilled chicken or cooked chickpeas for added protein!

Frequently Asked Questions about Tabbouleh

What is the difference between quinoa and tabouli?

Traditional tabouli or tabbouleh is made with a gluten-containing cracked wheat called bulgur. Quinoa is a seed and naturally gluten-free. While quinoa does contain more calories than bulgur, it is more nutritionally dense, with more protien.

Is tabouli healthy?

Yes! It’s packed with veggies including tomatoes and cucumbers, fresh herbs, extra virgin olive oil and a lemony garlic dressing.

How long does tabbouleh last in the fridge?

One of the best things about tabbouleh salad is that you can definitely make it ahead. I think it tastes even better the next day! you can store tabbouleh made with quinoa, tightly wrapped in the refrigerator, for up to four days.

Gluten-Free Tabbouleh with Quinoa

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Naturally Gluten-Free Tabbouleh with Quinoa

Quinoa Tabbouleh

Alison Needham
Naturally gluten-free, quinoa is an excellent substitute for the more usual bulgur in this salad. This dish is packed with fresh ripe tomatoes and cucumbers, fresh herbs including parsley and mint, and drizzled with a bright and garlicky dressing. If you don't grow your own tomatoes, find some at your farmers' market. It will make the dish extraordinary.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine Lebanese
Servings 4 people
Calories 446 kcal

Equipment

  • Medium Saucepan

Ingredients
  

Instructions
 

  • Bring 1¼ cups of water to a boil in a medium saucepan. Add the salt and the quinoa, reduce heat, cover and simmer for 10 minutes. Remove from heat and keep covered for an additional 5 minutes. Fluff with a fork and transfer to a serving bowl.
  • While quinoa is cooking prepare the dressing. Whisk the juice from one lemon with the garlic. Slowly drizzle in the olive oil, while whisking, until the dressing is completely emulsified. Add salt and pepper to taste. Drizzle half of the dressing over the hot quinoa and set aside the remainder.
  • After quinoa mixture cool to room temperature, add the cucumber, tomatoes, mint and parsley and toss well. Drizzle over the remaining dressing and toss again. Taste for seasoning and add more salt and pepper if necessary. I usually add the juice from one additional lemon at this point, because I prefer my tabbouleh on the tart side. Do it to your taste. Serve at room temperature or cold.

Notes

Luckily this salad keeps well too and tastes even better the next day! To serve this as main course salad add cubed feta cheese, cooked chickpeas or grilled chicken (or all three).

Nutrition

Serving: 1portionCalories: 446kcalCarbohydrates: 40gProtein: 8gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 604mgPotassium: 703mgFiber: 6gSugar: 6gVitamin A: 816IUVitamin C: 59mgCalcium: 70mgIron: 4mg
Keyword tabbouleh with quinoa
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2 Comments

  1. Christine Davas says:

    Wow can’t wait to try this x

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