Quinoa tabbouleh

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Quinoa tabbouleh

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Adjust Servings:
1 cup white or mixed Quinoa
4 medium-sized Tomato
1 cup freshly minced Parsley
1 juiced Lemon
To taste Salt and pepper
4 tablespoons Olive oil
2 tablespoons Chive

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

This gluten-free version of traditional bulgur tabbouleh is an easy and brilliant way of enjoying this delicious salad. Accompany with roasted vegetables, kofta or vegan meatballs for a full meal!

  • 20 minutes
  • Serves 4
  • Easy




Being primarily a parsley salad, you can get fancy with tabbouleh to create your own gluten-free versions. Instead of using the traditional bulgur wheat, quinoa is a good substitute that will allow you to enjoy this delicious salad whenever you want.

To prepare your quinoa tabbouleh, cook the quinoa in a pot of boiling water, drain and set aside to cool down. In the meanwhile, finely chop the tomatoes and transfer them to a large salad bowl together with the parsley, and chive. Season with salt and pepper. When the quinoa has cooled down, transfer it too the salad bowl, add the olive oil, mix, and adjust the seasoning. Drizzle with the lemon juice and serve. You can also complement with some balsamic vinegar glaze.

Here, we have accompanied our quinoa with Lemon and (vegan) Parmesan roasted peppers, gluten-free canapés, and Zaalouk.

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15 minutes

Cook the quinoa

Rinse well the quinoa under running water. Drain, and transfer to the cooking pot. Cover with water and bring to the boil. Cook for about 10 minutes, until all the florets have expanded and surfaced. When ready, drain and transfer to a large bowl. Open the quinoa with a fork, so it will cool down quicker, and set aside.

3 minutes

Slice and dice

Rinse well the tomatoes, quarter them, and then chop them thinly. Transfer to a large salad bowl.

2 minutes

Mix and season

Add the chive, fresh minced garlic, and season with salt, and pepper. When the quinoa has cooled down, add it to the vegetables and mix well. Add the olive oil, adjust the seasoning, and mix it all again. Finally, drizzle with the lemon juice.



Transfer your quinoa tabbouleh to the serving plates and enjoy at room temperature or cold.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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