Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.
Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.
This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.
Recipe Tips & Tricks
This quinoa recipe incorporates all the techniques I learned while developing my Best Tabbouleh Recipe, which really is the best!
1) Cook your quinoa according to the recipe below.
I swear by my go-to quinoa cooking method, which differs from the directions you’ll find on the package. It yields perfectly fluffy quinoa every time.
2) Salt your tomato and cucumber, then drain them.
This method concentrates the flavors of the tomato and cucumber, and ensures that your salad doesn’t become diluted by excess liquid. Combine the tomato and cucumber in a bowl with some salt, and set it aside while you chop the parsley. Drain off the excess juice before stirring the salad together. Easy enough!
3) Use plenty of parsley and chop it finely.
This recipe calls for three bunches of curly parsley. It’s much easier to chop that much parsley in your food processor, rather than by hand. Don’t worry about removing the thin parsley stems—they offer great flavor.
4) Season liberally with lemon juice and salt.
Tabbouleh should be zingy and full of flavor. To get there, be sure to use enough lemon juice and salt. You’ll find my recommended quantities in the recipe below.
Watch How to Make Quinoa Tabouli
Quinoa Tabbouleh Serving Suggestions
All of these options are gluten-free, like this one:
Please let me know how your recipe turns out in the comments. I always love hearing from you.
Quinoa Tabbouleh
This tabbouleh recipe uses quinoa instead of bulgur, so it’s gluten-free while retaining the classic Middle Eastern salad’s distinctive taste. Chickpeas and feta are optional additions that make the dish more hearty. Recipe yields 6 servings (about 7 ½ cups salad).
- Rinse the quinoa: Pour the quinoa into a fine-mesh colander and rinse under running water for at least 30 seconds. Drain well. Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 13 to 17 minutes.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time, transferring the chopped parsley to a large serving bowl before proceeding with the next.
- Add the cooled quinoa, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
- In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. If using the chickpeas or feta, add it now. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.
- If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. The tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
Notes
Recipe adapted from my Best Tabbouleh.
Make it dairy free/vegan: Omit the optional feta.
Nutrition
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