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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Quinoa Tabbouleh is a gluten-free version of the classic Mediterranean parsley salad. This bright and fresh dish is packed with lemon, tomatoes, mint, and garlic, making it a delightful contrast to rich dishes like hummus or baba ganoush. Perfect as a light lunch or dinner with grilled chicken, or even as a dip with pita chips or crackers. This recipe is a personal favorite, born out of a need for a gluten-free alternative to traditional...
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Combine all ingredients in a bowl and mix well.
Salt to taste and cover the bowl.
Refrigerate for at least an hour before serving to allow the flavors to meld.
Refresh with a little olive oil and/or lemon juice before serving, if needed.
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This dish can be customized to your liking. Add more lemon or cucumber for extra freshness.
If you prefer a stronger garlic flavor, increase the amount of garlic slightly.
The salad will keep in the fridge for 3-5 days, making it a great make-ahead option.
Serve it as a side dish, a dip with crackers, or as a topping for grilled chicken with tzatziki and feta cheese.
Can I use a different grain instead of quinoa?
Yes, you can use couscous or bulgur if you are not gluten-intolerant. However, quinoa is a great gluten-free option.
How long can I store Quinoa Tabbouleh in the fridge?
It can be stored in the fridge for 3-5 days. Refresh with olive oil or lemon juice before serving.
Can I omit the garlic?
Yes, if you are not a fan of garlic, you can omit it or reduce the quantity.
What can I serve with Quinoa Tabbouleh?
It pairs well with hummus, baba ganoush, grilled chicken, or as a dip with pita chips or crackers.
Is this recipe vegan?
Yes, this recipe is vegan as it contains no animal products.
