Gluten Free Quinoa Tabbouleh

Traditionally, Tabbouleh is made with couscous (or bulghur wheat). For everyone who is gluten-free, eating clean, have Celiac’s disease, or are gluten intolerant, I have substituted the wheat for quinoa (this makes it healthier and packed with protein).

This is the best salad for a picnic, healthy lunch, dinner side or just a plain snack.


1 1/3 cups cooked quinoa
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil (however, I used unrefined sunflower oil for mine, because I like the added flavor)
1 cup finely minced scallions, white and green parts
2 Persian cucumbers- peeled and finely diced (same size as the diced Romas)
2 cups finely diced Roma tomatoes (I prefer the firmer, not fully ripened Romas. They add good texture)
1 cup finely chopped fresh mint leaves (1 bunch)
1 cup finely chopped flat-leaf parsley (1 bunch)
3 1/2 teaspoons sea salt



Combine all of the herbs and vegetables in a large salad/mixing bowl. Mix together, thoroughly, with a fork, so all of the ingredients are distributed throughout.

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Add in the quinoa and fluff with fork, so it distributes throughout the salad.

Top with lemon juice, sunflower oil (or Olive Oil), and salt.

Fluff with fork. Serve!

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