Jump to Recipe - Print Recipe - Rate Recipe

Quinoa Tabbouleh Salad is a gluten-free version of the classic Lebanese dish. This lemony herb salad is loaded with fresh parsley and mint, along with tomatoes and green onion. It’s really easy to make and a healthy part of a plant-based Mediterranean diet.

White bowl filled with tabbouleh garnished with lemon and parsley

What is Tabbouleh?

Traditional Middle Eastern Tabbouleh is made with cracked wheat or bulgur, parsley, mint, tomatoes, onion, lemon juice and olive oil. In addition, you may see it made with couscous instead of bulgur in some places like Israel.

However, the lemon and herbs are the true stars of this dish.

Although when I discovered I had a gluten sensitivity, 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!

And if you love learning about the origins of different foods like I do, check out A Brief History of Tabbouleh, Lebanon’s National Food.

Why quinoa?

Quinoa is easy to find in most supermarkets these days due to the popularity of this healthy pseudo-cereal grain.

I find the texture works very well in a variety of recipes calling for cracked wheat or couscous.

And since it’s naturally gluten-free, it’s suitable for most people.

Plus it’s high in fiber, protein, B vitamins, magnesium, and other nutrients, and it tastes great.

Quinoa Tabbouleh Salad Ingredients

You only need a handful of ingredients to make this flavorful appetizer or side:

quinoa (any color you prefer)
fresh parsley
fresh mint leaves
green onions
tomatoes
lemon juice
olive oil
salt and pepper

And these foods are all part of a healthy plant-based Mediterranean diet.

Tips for making the perfect Quinoa Tabbouleh

This salad is very easy to make. Once you’ve made the quinoa and chopped the herbs and vegetables, it’s a breeze.

But it never hurts to have a few helpful tips up your sleeve before you make Quinoa Tabbouleh Salad.

Cook the quinoa according to the package directions OR use an Instant Pot electric pressure cooker. The latter is my go-to method for perfectly cooked quinoa. You can read the step-by-step directions in the recipe for Cilantro Lime Quinoa.
You can make the quinoa in advance so it has time to cool before you want to make this salad. This salad is served chilled or at room temperature, so we don’t want the grains to be warm. You can place the cooked quinoa in a mesh strainer and run cold water over it to quicken the cooling process.
Wash the herbs after you purchase them and store them covered in the refrigerator. This way they are ready to go when it’s time to make the Quinoa Tabbouleh Salad. And it’s easier to chop dry herbs.
If possible, use fresh lemon juice instead of bottled. It tastes better and you can garnish the salad with some extra slices or wedges. But a good quality bottled juice will work in a pinch.
Taste the salad right before serving and adjust the seasonings, as needed. Sometimes a squeeze of lemon or a sprinkle of salt can make all the difference.

What can I serve with Tabbouleh?

Since it’s delicious served at room temperature, I love including Quinoa Tabbouleh Salad as part of a spread of light fare or summer dishes.

You can pick up some store-bought olives and marinated vegetables, hummus, and stuffed grape leaves to stick with a Mediterranean theme.

Or try it with other recipes like these favorites: