Gluten-free Tabbouleh
Cuisine: Middle Eastern
Quinoa is substituted for the gluten-containing bulgur wheat found in traditional versions. The bright green lemony minty flavor of tabbouleh is retained.
  • ½ cup quinoa, rinsed and cooked as directed below
  • 4-6 large sprigs of fresh mint
  • ⅓ cup chopped sweet onion such as Vidalia
  • 1 bunch Italian flat-leaf parsley
  • 1 cup cherry or grape tomatoes halved
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice plus some of the zest as desired
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  1. Rinse quinoa in mesh strainer until the water runs clear, drain.
  2. Bring 1 cup of water and quinoa to boil in small pot along with pinch of sea salt and 1 tsp butter or oil if desired.
  3. Stir quinoa, cover and reduce heat to simmer and cook for 30 minutes or until water is absorbed.
  4. While quinoa is cooking, remove the mint leaves and parsley leaves from the stems discarding stems, and chop them.
  5. Halve or quarter the tomatoes.
  6. Toss parsley, mint, chopped sweet onion, and tomatoes together in a bowl.
  7. Mix together the olive oil, fresh lemon juice and zest, sea salt and pepper and drizzle over the vegetable mixture.
  8. Toss well to coat the dressing over everything, then taste and adjust for salt and pepper if needed.
Recipe by Well Fed Family at