Quinoa Tabbouleh Salad {gluten free + vegan}

This quinoa tabbouleh salad is such a fresh and flavorful gluten free version of a classic tabbouleh recipe! Made with fluffy quinoa, sweet cherry tomatoes, crisp cucumber, green onions, aromatic parsley, and a bright and simple lemony dressing. Gluten free, vegan, dairy free, & so tasty!

What is tabbouleh?

Have you tried tabbouleh (also known as tabouli) before? It’s a classic Mediterranean salad made with fresh and flavorful ingredients like tomatoes, cucumber, parsley, and green onion.

Traditionally tabbouleh is made with bulgur wheat which is a gluten containing grain. But in this recipe, I’m sharing a version that substitutes quinoa in place of bulgur for a seriously delicious + gluten free take on this healthy salad.

Why you’ll love this quinoa tabbouleh salad

This tabbouleh recipe is:

• Super fresh
• Bright and flavorful
• Nourishing
• Versatile
• Vibrant
• Refreshing
• & SO tasty!

So grab all of your perfect summer tomatoes and cucumbers and let’s whip up a batch!

Quinoa tabbouleh ingredients

This tabbouleh salad recipe is made with many of the fresh ingredients that you’d find in a traditional tabbouleh recipe.

If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!

Here’s what you need

• Quinoa – To make this recipe gluten free I chose to substitute quinoa for the more traditionally used bulgur wheat. I find that quinoa offers the perfect texture and mild flavor that really allows the other ingredients to shine! This brand is a great option that comes pre-washed which cuts down on prep time.
• Olive oil, water or broth, and a pinch of sea salt to cook the quinoa – My preferred method for cooking quinoa is by gently toasting it in a pot with some olive oil, and then simmering on low with either water or broth, and a pinch of sea salt. It’s a great way to add a little extra flavor to the ancient grain before adding it to any dish!
• Fresh parsley – Traditional tabbouleh salad is made using sooo much parsley. I scaled it back to just 1 cup for this recipe, but if you are a parsley lover you could add a little extra, or even double the amount!
• Diced cucumber – For some cool and refreshing crunch.
• Sliced cherry tomatoes – The sweeter the better! If you can’t find any good cherry tomatoes, you could leave them out or substitute with some sweet bell peppers.
• Thinly sliced green onion – I love the mild onion flavor of green onions for tabbouleh, but you could substitute a bit of finely diced red or white onion.
• A simple lemony dressing – Made with lemon juice, olive oil, salt, and pepper. Really, that’s all you need!

How to make quinoa tabbouleh salad

If you’ve had tabbouleh before it was probably at your favorite Mediterranean restaurant alongside some other delicious plates of hummus, babaganoush, and pita, but today we’re going to talk through how to make it from scratch in your own kitchen!

Here’s the step-by-step instructions:

Step 1: Make the quinoa

If your quinoa is not already pre-rinsed (it should say on the package), rinse it well using a super fine mesh strainer. Set strainer over a bowl to finish draining. 

Heat olive oil in a medium sized pot over medium heat. When oil is hot, add rinsed and drained quinoa and cook, stirring frequently, until quinoa is dry and smells a little toasty. Add broth or water along with 1/2 teaspoon sea salt and stir well. Bring to a simmer, stir one more time, and cover. Reduce heat to low and cook for 25 minutes. 

After 25 minutes, remove pot from the heat and take off the lid. Allow steam and heat to release for about 5 minutes before fluffing with a fork. Set aside to cool. To cool it faster – transfer to a shallow bowl or glass dish (so the quinoa can spread out a bit) and stir every 5 minutes or so while it cools. 

Step 2: Prep the veggies and herbs

While the quinoa is cooking, prep the parsley, cucumber, tomatoes, and green onions. Set these ingredients aside until you’re ready to assemble the salad.

Step 3: Prep the lemony salad dressing

In a bowl large enough to mix the salad whisk together the lemon juice, olive oil, salt, and pepper.

Step 4: Assemble the tabbouleh salad

When the quinoa is cool, add it to the large bowl that has the dressing in it along with parsley, cucumber, cherry tomatoes, and green onions. Toss everything together until mixed well and add a little more lemon juice, salt, or pepper if desired.

Serve immediately, or move to the refrigerator to chill before serving.

What to eat with tabbouleh

Traditionally tabbouleh is served with lettuce leaves to scoop it up with, or pita bread.

But I love to serve it with any type of Mediterranean meal!

It’s delicious with hummus, your favorite lamb recipe, simple lemony fish, falafel, or fried halloumi cheese.

For an extra boost of protein and fiber try adding a can of drained and rinsed chickpeas to this salad for a hearty vegetarian main dish.

Here’s a few recipes it would be great with to get you started

• Whole30 Mediterranean Chicken Bowls with Creamy Tahini Sauce
• Healthy Mediterranean Sheet Pan Chicken and Vegetable Dinner
• Simple Baked Salmon
• Healthy Chicken Patties
• Whole30 Roasted Red Pepper Tahini Dip
• Roasted Cauliflower Hummus

Is tabbouleh healthy?

Tabbouleh salad is an incredibly healthy and fresh salad that includes a rainbow of vegetables for vitamins, antioxidants, and fiber, plus protein rich quinoa for a well balanced dish!

Does tabbouleh contain gluten?

Traditionally tabbouleh is made with bulgur wheat which is a gluten containing grain, however, when prepared with gluten free quinoa instead of bulgur, tabbouleh is 100% gluten free.

Substitutions for this tabbouleh salad

• If you don’t have quinoa on hand or are looking for a low carb option, substitute with 2 cups raw cauliflower rice.
• To make this tabbouleh without parsley, substitute with mint or a variety of other fresh green herbs.
• No tomatoes or cucumber? Feel free to substitute with sweet bell peppers, finely diced celery, as well as any other fresh vegetables that you have on hand.

Is tabbouleh eaten hot or cold?

Traditionally tabbouleh is enjoyed cold or at room temperature. There are exceptions however, like this recipe that is served like a warm grain salad. Warm tabbouleh with feta cheese? Sign me up!

Can tabbouleh be made ahead of time?

This tabbouleh salad recipe can be made up for 4 or so hours in advance, and stored in the refrigerator until ready to serve.

Tabbouleh can still be enjoyed the next day, however the herbs and vegetables may wilt a bit under the weight of the lemony dressing.

If you’re hosting a dinner or party and want to prep as much as possible in advance, here’s what I would suggest:

• Prep and cook the quinoa. Allow to cool before storing in a tupperware.
• Make the dressing and transfer it to a jar or small covered container.
• Prep the veggies and herbs and keep them in separate containers.

Store all components in the refrigerator, and toss together shortly before serving.

Love this healthy salad? Try these other salad recipes!

• Lemony Chickpea Feta Salad
• Summer Peach Salad with Almonds and Feta
• Watermelon Arugula Salad
• Chopped Vegan Chickpea Salad
• Gluten Free Italian Pasta Salad

If you enjoyed this recipe we’d love it if you would take 5 seconds to rate and review the recipe below. It’s also super helpful for other readers if you share any changes you made! Thank you for sharing your kitchen with NK! We’re so grateful you’re here.

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