quinoa tabboulehI love eating tabbouleh but it is usually made with bulgur, which has gluten. A couple of my friends have Celiac so I found this recipe that is gluten free. It is really good!


  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

Nutritional Information

  • Calories (kcal) 290
  • Fat (g) 21
  • Saturated Fat (g) 3
  • Cholesterol (mg) 0
  • Carbohydrates (g) 24
  • Dietary Fiber (g) 3
  • Total Sugars (g) 2
  • Protein (g) 5
  • Sodium (mg) 170

Source: Bon Appetit

Image Source: cyclonebill

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Delicious Gluten-Free Quinoa Tabbouleh [Recipe]
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