Quinoa Tabbouleh Salad


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!

– Quinoa – Olive oil – Broth or water – Sea salt


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.

Give this recipe a try! Tap the link for the full recipe details.