Quinoa Tabouleh. Gluten free, vegan, delicious |

Gluten Free Quinoa Tabouleh

Tabouleh is such a nutritious versatile dish. It's great as a side, a perfect addition to salad, and a super star on it's own. Traditionally, tabouleh is made with cracked wheat. This gluten-free quinoa tabouleh uses quinoa instead, making it gluten-free and high in protein.

Course Salad, Side Dish
Cuisine Healthy
Keyword Quinoa, Tabouleh
Prep Time 15 minutes
Cooling Time 5 minutes
Total Time 20 minutes
Servings 6
Author Jasmin Meere | thehappinesskitchen


  • 1 cup quinoa, dry
  • 2 cups water
  • 1-2 cups diced cucumber
  • 1-2 cups diced tomatoes
  • 1/2 cup mined red onion
  • 1 cup chopped parsley
  • 1/2 cup chopped mint
  • 2 garlic cloves, minced
  • 1/2 cup extra virgin olive oil
  • 1 lemon, juiced (about 1/4 cup lemon juice)
  • salt and pepper to taste (I used a 1/2 tsp of salt and a 1 tsp of pepper)


  1. Rinse quinoa in a sieve until the water runoff is clear to remove any bitter tannins. Fill a pot with 2 cups of water and add in rinsed quinoa. Bring to a boil. Once boiled, reduce heat to a simmer a cook quinoa for 15 minutes. 

  2. While the quinoa is cooking, chop and combine remaining ingredients in a large bowl. Place your bowl into the fridge while the quinoa cooks. 

  3. Once the quinoa is done cooking, spread cooked quinoa in a single layer on to a large plate or baking tray. Place quinoa into the fridge for 5 minutes to cool. 

  4. Once the quinoa has cooled, remove quinoa and the bowl with the remaining tabouleh ingredients from the fridge. Add quinoa to the large bowl and mix until everything is combined.

  5. Season with more salad and pepper if desired.