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.
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 150kcal
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!

Video

Notes

This recipe can be made in advance and chilled until ready to serve. It will keep refrigerated for several days.
 
 

Nutrition

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