A simple and satisfying salad that pairs well with so many meals
Fresh, Light and Flavorful!
This Quinoa Tabbouleh is a gluten-free take on the classic tabbouleh.
It’s simply cooked quinoa mixed up with finely chopped parsley, scallions, mint, fresh cucumber and cherry tomatoes all tossed with lemon juice and olive oil.
It’s fresh, light and flavorful. And it’s adaptable to tastes and availability of ingredients. For instance, we like ours to have a lot of quinoa so we dial down the amount of herbs and veggies, but you could easily dial it up. You could also leave out or increase any of the ingredients. My family doesn’t love mint for instance so I will often leave it out and add mint just to my plate.
It pairs well with so many other salads and a protein of choice. We’ve served it with grilled chicken, steak and salmon. And tonight, I mixed the tabbouleh with chickpeas on my own plate.
This salad also makes a large quantity so perfect for a crowd or meal prep.
A gluten-free take on the classic tabbouleh, this simple salad is quinoa mixed up with finely chopped parsley, scallions, fresh cucumber and cherry tomatoes all tossed with lemon juice and olive oil. It's fresh, light and pairs well with other salads and a protein of choice. Makes a large quantity and saves well in the refrigerator for several days.
Author: Healthy Gluten-Free Family
Recipe type: Salads, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 6 cups
1 cup quinoa
2 cups water
¼ cup fresh lemon juice
¼ cup Extra Virgin Olive Oil
½ tsp kosher salt or more to taste
½ - 1 tsp black pepper or to taste
1 cup chopped scallions, white and green parts (approximately 1 bunch)
½ -1 cup, chopped flat-leaf parsley (to taste)
½ - 1 cup chopped fresh mint leaves (optional -- I love but my family doesn't so I make it without)