Name: Quinoa Tabbouleh: A Fresh and Gluten-Free Lebanese Salad Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 cups cooked quinoa; 1 cup parsley, finely chopped; ½ cup mint, chopped; 1 cup diced tomatoes; ½ cup diced cucumber; 2 green onions, sliced; 3 tablespoons olive oil; 3 tablespoons lemon juice; Salt & pepper to taste

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If you adore vibrant flavors and crave something both nourishing and refreshing, then you are going to fall head over heels for this Quinoa Tabbouleh: A Fresh and Gluten-Free Lebanese Salad Recipe. It’s a delightful twist on the beloved Middle Eastern classic that swaps the bulgur for fluffy quinoa, making it perfect for anyone steering clear of gluten. Each bite bursts with bright lemon notes, fresh herbs, and crisp veggies, delivering a lively symphony of color, texture, and healthful goodness that feels as light as a summer breeze.

Ingredients You’ll Need

A clear glass bowl filled with a mixture of light beige grains or crushed crackers is set on a wooden surface. A woman's hand is holding a pink and blue spatula inside the bowl, stirring the mixture. Below the bowl is a wooden cutting board holding fresh vegetables and herbs: two green onions on the left, a yellow lemon, two bright red tomatoes, a long orange and green pepper, a bunch of vibrant green parsley, and a small bunch of green herbs on the right. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simplicity and thoughtful combination of ingredients. Each component plays a vital role in creating the perfect balance of flavors—from the herbaceous kick of parsley and mint to the juicy pop of tomatoes and the nutty, chewy quinoa. Here’s everything you’ll gather for this fresh salad:

2 cups cooked quinoa: The gluten-free grain base that adds a satisfying texture and a subtle nutty flavor.
1 cup parsley, finely chopped: Offers the signature bright, slightly peppery essence that defines tabbouleh.
½ cup mint, chopped: Adds a refreshing, cooling lift that perfectly complements the lemon.
1 cup diced tomatoes: Bring juicy sweetness and color contrast to the dish.
½ cup diced cucumber: Delivers crunch and a fresh, watery bite for balance.
2 green onions, sliced: Introduce a gentle sharpness without overpowering the salad.
3 tablespoons olive oil: Provides richness and smoothness to the dressing.
3 tablespoons lemon juice: The bright, zesty heart of the salad’s dressing.
Salt & pepper to taste: Essential for seasoning to bring all the flavors together beautifully.

How to Make Quinoa Tabbouleh: A Fresh and Gluten-Free Lebanese Salad Recipe

Step 1: Cook and Cool Your Quinoa

Start with perfectly cooked quinoa—fluffy with each grain separate. Once cooked, spread it out on a tray to cool completely or pop it in the fridge. Chilled quinoa is the secret to avoiding mushy textures and gives the salad that inviting, light mouthfeel.

Step 2: Prep the Fresh Herbs and Vegetables

Finely chopping your parsley and mint releases their essential oils, infusing the salad with amazing fragrance and taste. Dice the tomatoes and cucumbers into small, consistent pieces so every forkful delivers bursts of freshness and crunch. Slice the green onions thin for just the right mild bite.

Step 3: Combine Ingredients in a Bowl

In a large mixing bowl, gently toss together the cooled quinoa, herbs, and diced veggies. Mixing early ensures a harmonious blend of textures throughout the dish.

Step 4: Whisk the Dressing

In a smaller bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified. This simple dressing is the highlight, turning the salad into a zesty, well-rounded experience.

Step 5: Toss and Chill

Pour the dressing over the quinoa mixture and toss gently to coat everything evenly. Pop the salad into the fridge for at least 30 minutes—this resting time lets all those bright flavors meld together beautifully, so each bite brims with freshness.

How to Serve Quinoa Tabbouleh: A Fresh and Gluten-Free Lebanese Salad Recipe

The dish is a fresh, colorful salad arranged on a white plate with a black rim. The salad has a base layer of finely chopped green parsley with small, textured pieces. Mixed throughout are small bits of red tomatoes, tiny white grains of bulgur, and very small pieces of purple onion. Thin lemon slices are placed decoratively on the top edge of the plate. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle additional chopped parsley or mint on top just before serving for a vibrant pop of green. A few whole mint leaves or lemon zest curls add an elegant touch and boost the aroma, making your presentation as delightful as the taste.

Side Dishes

This salad pairs wonderfully with grilled chicken, fish, or lamb, making it a perfect side that brightens up any main dish. For a vegetarian spread, serve alongside hummus, falafel, or warm pita bread for a wholesome Middle Eastern feast.

Creative Ways to Present

For a fun twist, scoop your Quinoa Tabbouleh: A Fresh and Gluten-Free Lebanese Salad Recipe into hollowed-out tomatoes or mini bell peppers for bite-sized, colorful appetizers. Alternatively, use it as a vibrant topping for avocado halves or crisp romaine leaves for a fresh, portable snack.

Make Ahead and Storage

Storing Leftovers

Store any leftover quinoa tabbouleh in an airtight container in the fridge. The flavors continue to deepen as it rests, so it tastes even better the next day. It will keep fresh and flavorful for up to three days.

Freezing

Because of the fresh herbs and lemon juice, freezing is not ideal for this salad—the texture will degrade and the flavors will turn dull. It’s best enjoyed fresh or stored chilled in the fridge.

Reheating

This is a salad meant to be eaten cold or at room temperature, so reheating is not recommended. Simply remove from the fridge and let it sit for 10-15 minutes before serving to soften any chill from the fridge.

FAQs

Can I use bulgur instead of quinoa?

Traditional tabbouleh uses bulgur, but quinoa makes this recipe gluten-free and adds its own nutty flavor and fluffy texture. If gluten isn’t a concern, bulgur works well too.

How long does the quinoa tabbouleh keep?

Properly stored in the fridge, this salad stays fresh for about three days. Beyond that, the herbs may wilt and the texture can suffer.

Is this recipe vegan?

Yes! This Quinoa Tabbouleh is 100 percent vegan, packed with plant-based ingredients that are both hearty and healthy.

Can I add protein to this salad?

Absolutely! Toss in some chickpeas or grilled chicken to turn it into a more filling meal without compromising the fresh flavors.

What’s the best way to chop parsley for tabbouleh?

Use a sharp knife and chop finely but gently to avoid bruising the leaves. This releases the essential oils for a more intense flavor and makes the salad look beautifully green.

Final Thoughts

There’s nothing quite like the joy of making and sharing this Quinoa Tabbouleh: A Fresh and Gluten-Free Lebanese Salad Recipe. It’s simple to prepare, wonderfully nutritious, and vibrantly flavorful—a true crowd-pleaser that you’ll find yourself returning to again and again. Whether for a relaxed weeknight dinner or a special gathering, this salad brings brightness and balance to the table in the most effortless and delicious way. Give it a try, and let those fresh, zesty flavors win your heart!