Veggies Save The Day

Recipes by Amy Katz

Quinoa Tabbouleh Salad (Gluten-Free)

Quinoa Tabbouleh Salad is a fresh take on an old classic. It’s naturally vegan, gluten-free, and healthy. And of course, Quinoa Tabbouleh Salad is really delicious!

What do you think? Looks good, doesn’t it? And it’s so easy to make!

Quinoa Tabbouleh Salad (vegan and gluten free)

Traditional Tabbouleh is made with cracked wheat or bulgur, parsley, mint, tomatoes, onion, lemon juice and olive oil.

When I discovered my gluten intolerance, I was sad that I would no longer be able to enjoy some of my favorite dishes, such as this one.

But now I can have it whenever I want, thanks to quinoa!

 

 

Quinoa Tabbouleh Salad (vegan and gluten free)

I like to serve Quinoa Tabbouleh Salad along side some hummus and raw vegetables.

In addition, you can enjoy it with some other salads such as Olive Cucumber Chickpea Salad, Roasted Chickpea Fattoush Salad, or Mediterranean Cucumber and Tomato Salad.

In fact, you could take all of these recipes, add in some Stuffed Grape Leaves, and you’ll have a fabulous spread for a party!

How will you serve this Quinoa Tabbouleh Salad?

Quinoa Tabbouleh Salad (vegan and gluten free)

If you make this recipe or any others, I would love to see your photos!

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Quinoa Tabbouleh Salad (vegan and gluten free) is easy to make with only a few ingredients!

Quinoa Tabbouleh Salad
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5 from 6 votes

Quinoa Tabbouleh Salad (Gluten-Free)

Quinoa Tabbouleh Salad is naturally vegan and gluten free. You can make it ahead of time and refrigerate it until ready to serve.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 139kcal
Author Amy Katz

Ingredients

  • 1/2 cup quinoa any color
  • 1 bunch fresh parsley finely chopped (about 2-3 cups)
  • 1/2 cup mint leaves finely chopped
  • 2 green onions finely chopped
  • 2 medium tomatoes chopped
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • salt & pepper to taste

Instructions

  • Cook the quinoa according to the package directions. Allow to cool.
  • Combine the cooked quinoa with the rest of the ingredients. Toss well to coat.
  • Refrigerate until ready to serve.
  • Serve chilled or at room temperature. Enjoy!
Calories: 139kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 136mg | Fiber: 1g | Vitamin A: 3.6% | Vitamin C: 13.2% | Calcium: 1% | Iron: 4.4%
Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!
Course: Salad
Cuisine: Mediterranean
Keyword: Quinoa Tabbouleh Salad

 

Reader Interactions

Comments

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  5. Hi! Just wondering … the video shows mint as an ingredient, but in the recipe from the website mint is not included. Is it supposed to be included? Thanks 🙂

    Reply

    • I hope she enjoys it, Pam! It’s hard missing out on your favorite foods, but fortunately there are more substitutions these days.

      Reply

  12. I love your magic skills, Amy! I saw that video on Instagram and it cracked me up :). Also, this salad looks great! I love tabbouleh, and especially with the added benefits of quinoa.

    Reply

  19. These looks fresh, healthy and colorful. And what we need ? I loved your videos too:) your pictures are amazing Amy! I like recipes which are naturally vegan, so we don’t have to add or omit to make dishes. Thanks for the recipe:)

    Reply

  22. Using quinoa for the base is such a good idea! It’s a great food, one I love to have with just a little seasoning (it even fits my low carb diet). I typically make tabbouleh with bulgur wheat, but this is a great idea. Adding it to the list of things to try!

    Reply

  24. I was going to subscribe to your newsletter until the ad for Dickies Barbeque appeared. How disappointing.

    Reply

    • Oh no! I’m not supposed to have ads like that for meat on my site. If I see it, I will report it. Thank you for letting me know! I hope you will reconsider.

      Reply

    • I completely understand. I have been trying to limit my intake of oil as well. I would try adding a little vegetable broth in place of the olive oil if the tabbouleh seems too dry without it.

      Reply

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