This Gluten Free Quinoa Tabbouleh Salad is my take on the Middle Eastern classic dish. Tabbouleh is a salad made of finely chopped parsley, tomatoes, mint, onion, olive oil and lemon juice. Classic tabbouleh is made with bulgur wheat, but in my recipe I use quinoa instead of the bulgur.
Quinoa is a high protein, super healthy ancient grain. To make my tabbouleh, I combine cooked quinoa with chopped parsley, mint, tomato, cucumber and onion in a large salad bowl. I then dress this with a lemon and olive oil dressing. The result is a fresh tasting healthy salad.
To make my Quinoa Tabbouleh Salad, you will need the following ingredients:
Bring water to a boil in a large saucepan. Add the quinoa and turn the heat down to low. Simmer the quinoa, covered, for 12-15 minutes until the grain has fully absorbed the liquid. Remove from the heat and fluff the quinoa with a fork.
Move the cooked quinoa to a large salad bowl. Set to one side and allow to cool.
Chop the parsley, mint, onion and garlic finely by pulsing in a food processor.
Add the tomatoes and cucumber to the food processor and continue to pulse until they are chopped coarsely.
Add the tomato and cucumber mix to to quinoa and combine fully.
Whisk lemon juice, oil, salt, pepper and allspice together in a small bowl until fully combined.
Pour the lemon dressing over the quinoa mixture and mix well to coat.
Serve the tabbouleh immediately or refrigerate until using.
This Quinoa Tabbouleh Salad is a new take on a Middle Eastern classic salad. Make it out for your next cookout and remember to come back and leave a review!
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