Gluten-Free Classic Tabouli Salad

Bright, refreshing, and naturally gluten-free, this classic tabouli salad puts a wholesome twist on the traditional recipe by swapping bulgur for protein-packed quinoa. Bursting with vibrant flavors from fresh parsley, mint, juicy ripe tomatoes, and crisp cucumber, this salad is elevated by a zesty lemon and extra virgin olive oil dressing. Ready in just 35 minutes, this healthy, plant-based dish is perfect as a light main course or side dish. With its quick preparation and nutrient-dense ingredients, this gluten-free tabouli is ideal for anyone seeking a flavorful and satisfying Mediterranean-inspired recipe!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 cups fresh parsley
• 1 cup fresh mint leaves
• 2 large ripe tomatoes
• 1 large cucumber
• 3 green onions
• 0.33 cup fresh lemon juice
• 0.25 cup extra virgin olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear to remove its natural coating called saponin, which can make the quinoa taste bitter.

Step 2

In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed and the quinoa is fluffy.

Step 3

Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes. Then, fluff with a fork and set aside to cool to room temperature.

Step 4

Meanwhile, finely chop the fresh parsley and mint leaves and place them in a large mixing bowl.

Step 5

Dice the ripe tomatoes and peel, seed, and dice the cucumber. Add these to the bowl with the herbs.

Step 6

Thinly slice the green onions and add them to the salad mixture.

Step 7

In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper to create the dressing.

Step 8

Once the quinoa has cooled, add it to the vegetable and herb mixture.

Step 9

Pour the dressing over the top and gently toss the salad until all the ingredients are well coated.

Step 10

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 11

Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.

Step 12

Serve the tabouli salad chilled or at room temperature as a side dish or a light main course.

Nutrition Facts

Serving size	(1990.4g)

Amount per serving	% Daily Value*
Calories	1407.5

Total Fat 73.0g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3692.0mg	0%
Total Carbohydrate 170.5g	0%
Dietary Fiber 31.7g	0%
Total Sugars 32.9g
Protein 46.8g	0%

Vitamin D 0IU	0%
Calcium 1107.9mg	0%
Iron 36.5mg	0%
Potassium 4369.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 12.3%

Carbs: 44.7%