Skill Level
Gluten Free Quinoa Tabbouleh (VG)
Ingredients
White Quinoa | 1 Cup | |
Fresh Parsley | 1 Large Bunch | |
Roma Tomatoes | 4 | |
English Cucumber | 1 | |
Green Onions | 4 | |
Fresh Mint Leaves | 1/4 Cup |
Dressing
Lemons | 2-3 | |
Lime | 1 | |
Dried Mint | 2 teaspoons | |
Light Olive Oil | 5 Tablespoons | |
Salt & Pepper |
Traditional tabbouleh is made with cracked wheat and this recipe swaps it for gluten free quinoa plus adding a little protein is a bonus.
This makes a great side dish or topping for Salmon or Grilled Chicken.
- Make the Quinoa according to the package, I used 1 cup of Quinoa with 2 cups of water and it took 15 minutes. Set aside to cool.
- Seed the Cucumber and dice into small pieces, cut the Tomatoes into small pieces as well leave out as many seeds as you can.
- Finely dice the Green Onions. Mix the Cucumber, Tomatoes & Green Onions together.
- Zest the Lemons and add that zest to the Veges.
- Juice the Lemons and Lime add to a mixing cup with the light Olive Oil & Dried Mint, Salt & Pepper.
- Wash and tear the Parsley into thirds (discard the stems) and place in a food processor and pulse until it is finely diced. Add the Mint and pulse one more time.
- Add all the ingredients and mix with the dressing and serve.
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