Bowl of tabbouleh garnished with lemon and parsley
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5 from 1 vote

Quinoa Tabbouleh Salad (Gluten-Free)

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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 150kcal
Author Amy Katz
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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!

Notes

This recipe can be made in advance and chilled until ready to serve. It will keep refrigerated for several days.
 
 
Calories: 150kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 282mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1340IU | Vitamin C: 28.1mg | Calcium: 36mg | Iron: 1.6mg
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Course: Salad
Cuisine: Mediterranean
Keyword: Quinoa Tabbouleh Salad