Gluten-Free Fresh Tabbouleh Salad

Bursting with vibrant flavors and wholesome ingredients, this Gluten-Free Fresh Tabbouleh Salad is a delightful twist on the traditional Mediterranean favorite. Made with fluffy quinoa in place of bulgur, this salad is naturally gluten-free while retaining its signature refreshing taste. Fresh parsley and mint create a fragrant herbal base, complemented by juicy ripe tomatoes, crisp cucumber, and zesty green onions. A simple dressing of extra virgin olive oil and tangy lemon juice ties it all together, making this dish a perfect balance of light and satisfying. Ready in just 35 minutes, this nutrient-packed salad is ideal as a healthy side dish, light lunch, or picnic staple. Whether served chilled or at room temperature, it’s a guaranteed crowd-pleaser for gluten-free and plant-based diets alike.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 0.5 cup quinoa
• 1 cup water
• 2 cups flat-leaf parsley
• 0.5 cup fresh mint leaves
• 2 medium ripe tomatoes
• 1 small English cucumber
• 3 stalks green onions
• 0.25 cup extra virgin olive oil
• 0.25 cup lemon juice
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the quinoa under cold water using a fine-mesh sieve.

Step 2

In a medium saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and all the water has been absorbed.

Step 3

Remove the quinoa from the heat and let it rest, covered, for 5 minutes. Fluff with a fork and let it cool completely.

Step 4

While the quinoa is cooling, finely chop 2 cups of parsley, discarding thick stems, and place it in a large mixing bowl.

Step 5

Chop 1/2 cup of mint leaves and add them to the bowl with the parsley.

Step 6

Dice 2 medium ripe tomatoes, discarding the seeds for a less watery salad, and add to the bowl.

Step 7

Peel and dice 1 small English cucumber and add it to the bowl.

Step 8

Thinly slice 3 stalks of green onions and add them to the bowl.

Step 9

Once the quinoa is cool, add it to the vegetable and herb mixture.

Step 10

In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 1/4 cup of lemon juice, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper.

Step 11

Pour the dressing over the quinoa and vegetable mixture and gently toss until well combined.

Step 12

Taste and adjust the seasoning if necessary. Serve immediately or let the flavors develop further by chilling in the refrigerator for up to an hour.

Nutrition Facts

Serving size	(1191.6g)

Amount per serving	% Daily Value*
Calories	986.8

Total Fat 64.7g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1935.5mg	0%
Total Carbohydrate 94.9g	0%
Dietary Fiber 19.8g	0%
Total Sugars 20.5g
Protein 26.7g	0%

Vitamin D 0IU	0%
Calcium 1045.7mg	0%
Iron 30.5mg	0%
Potassium 3249.2mg	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: 54.5%

Protein: 10.0%

Carbs: 35.5%