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Home » Recipes » Quinoa Tabbouleh Salad (Gluten-Free)

Quinoa Tabbouleh Salad (Gluten-Free)

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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

 

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Reader Interactions

Comments

All commentsQuestions
  1. Becky Striepe

    April 10, 2017 at 5:47 am

    Oh wow! This looks so refreshing. Perfect side for a grilled meal!

    Reply
    • Amy

      April 10, 2017 at 4:05 pm

      Thanks Becky! I like that idea!

      Reply
  2. Dianne

    April 10, 2017 at 10:02 am

    This looks so fresh and perfect for spring!

    Reply
    • Amy

      April 10, 2017 at 4:06 pm

      Thank you, Dianne!

      Reply
  3. Mary Ellen | VNutrition

    April 10, 2017 at 10:31 am


    Such a cool idea to substitute quinoa to make it gluten free! Looks delicious!

    Reply
    • Amy

      April 10, 2017 at 4:10 pm

      Thank you, Mary Ellen! Quinoa really works!

      Reply
  4. Rebecca @ Strength and Sunshine

    April 10, 2017 at 10:47 am

    Tabbouleh is so good! I just love how fresh and flavorful it is!

    Reply
    • Amy

      April 10, 2017 at 4:10 pm

      Thanks Rebecca!

      Reply
  5. Jo

    April 10, 2017 at 12:47 pm

    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
    • Amy

      April 10, 2017 at 4:10 pm

      Hi Jo! Thank you for letting me know! I made the correction. 🙂

      Reply
  6. Pam

    April 10, 2017 at 1:03 pm

    My daughter used to love tabbouleh but she has Celiac. This is a version that she can enjoy too!

    Reply
    • Amy

      April 10, 2017 at 4:11 pm

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

      Reply
  7. Dene' V. Alexander

    April 10, 2017 at 2:20 pm

    This salad is so colorful! Looks delicious and perfect for enjoying during spring and summer!

    Reply
    • Amy

      April 10, 2017 at 4:13 pm

      Thanks Dene’! I love warm-weather dishes. 🙂

      Reply
  8. Adriana Lopez Martn

    April 10, 2017 at 10:53 pm


    Great idea to replace the wheat grain with quinoa, same texture and clever idea. I am a lover of tabouleh so this is one of those that I love to eat and cook.

    Reply
    • Amy

      April 11, 2017 at 9:53 am

      Thanks Adriana! I’m so happy to be able to eat it again!

      Reply
  9. Renz

    April 11, 2017 at 4:47 am

    This is so colorful and gorgeous. Love the quinoa switch out with this. Def see this with some salmon

    Reply
    • Amy

      April 11, 2017 at 9:53 am

      Thanks Renz! It makes a great side dish.

      Reply
  10. Veena Azmanov

    April 11, 2017 at 6:18 am

    I love a good tabouleh salad and replacing it with quinoa sounds yum.. This looks so refreshing..!!

    Reply
    • Amy

      April 11, 2017 at 9:54 am

      Thanks Veena! I love eating more salads now that the weather is warmer.

      Reply
  11. Marisa Franca @ All Our Way

    April 11, 2017 at 8:15 am

    I simply love the colors — they are gorgeous and the photos of the dish make me want to dig in. We do like our quinoa and buy huge bags of it.We will definitely be making this recipe.

    Reply
    • Amy

      April 11, 2017 at 9:54 am

      Thanks Marisa! I’m so glad you like it!

      Reply
  12. Sarah

    April 11, 2017 at 9:46 am

    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
    • Amy

      April 11, 2017 at 9:55 am

      Thanks Sarah! I like to make cooking fun. 🙂

      Reply
  13. Kelly @ Trial and Eater

    April 11, 2017 at 11:01 am


    Tabbouleh is one of my favorites, I never thought to make it with quinoa! Sounds like a must-try.

    Reply
    • Amy

      April 11, 2017 at 4:03 pm

      Thanks Kelly!

      Reply
  14. Kylee from Kylee Cooks

    April 11, 2017 at 1:38 pm

    I love this idea! Tabbouleh is so yummy, I love having it in the fridge ready for a quick lunch or dinner. Making it with quinoa is genius!

    Reply
    • Amy

      April 11, 2017 at 4:04 pm

      Thanks Kylee! 🙂

      Reply
  15. Linda @ Veganosity

    April 11, 2017 at 2:06 pm

    Quinoa is one of my favorite foods. It’s so versatile and I love the texture. Your tabbouleh recipe sounds delicious!

    Reply
    • Amy

      April 11, 2017 at 4:04 pm

      Thanks Linda!

      Reply
  16. traditionallymodernfood

    April 11, 2017 at 2:42 pm

    i have never heard about tabbouleh salad this one with quinoa looks colorful and fresh. I m looking for quinoa based recipe, thsi one s must try

    Reply
    • Amy

      April 11, 2017 at 4:04 pm

      Thanks, I hope you enjoy it!

      Reply
  17. Mel | avirtualvegan.com

    April 11, 2017 at 8:34 pm


    What a fresh and vibrant salad. I am loving all of those beautiful flavours. It would be perfect to make in bulk for packed lunches!

    Reply
    • Amy

      April 11, 2017 at 9:41 pm

      Thanks Mel! That’s a great idea!

      Reply
  18. Anjali @ Vegetarian Gastronomy

    April 11, 2017 at 10:13 pm

    I’m a huge fan of tabbouleh! especially when it has quinoa! great photographs

    Reply
    • Amy

      April 12, 2017 at 2:22 pm

      Thanks Anjali!

      Reply
  19. Uma

    April 12, 2017 at 7:36 am

    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
    • Amy

      April 12, 2017 at 2:24 pm

      Thanks Uma! This is so nice to hear! 🙂

      Reply
  20. Sandhya Ramakrishnan

    April 14, 2017 at 8:32 am


    I love using quinoa in everyday meals and this is perfect. I got to say I like the quinoa tabbouleh better than the traditional ones.

    Reply
    • Amy

      April 14, 2017 at 12:16 pm

      Thanks Sandhya! I’m so glad you like it!

      Reply
  21. Jenn

    April 14, 2017 at 11:02 am

    This looks so fresh and delicious! Perfect for all the summer BBQs coming up!

    Reply
    • Amy

      April 14, 2017 at 12:17 pm

      Thanks Jenn! I love summer!

      Reply
  22. Olivia Mesquita

    April 14, 2017 at 8:33 pm


    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
    • Amy

      April 14, 2017 at 8:45 pm

      Thanks Olivia! It’s a great healthy alternative to bulgur.

      Reply
  23. Sarah

    April 16, 2017 at 12:14 am

    I LOVE quinoa! I can’t wait to try this, and try to channel some summer vibes around here!

    Reply
    • Amy

      April 16, 2017 at 11:28 am

      I hope it makes you feel more summery!

      Reply
  24. Susan O'Keefe

    August 24, 2017 at 2:45 pm

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

    Reply
    • Amy

      August 24, 2017 at 2:49 pm

      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
  25. E

    February 17, 2018 at 2:56 pm

    How can we reduce (or, preferably, omit) the olive oil. I do not use oil as it is all calories, but I love tabouleh.
    Thanks.

    Reply
    • Amy

      February 17, 2018 at 3:02 pm

      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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