Quinoa Tabbouleh | Dixie Chik Cooks

Quinoa Tabbouleh

Quinoa Tabbouleh is a gluten-free version of this Mediterranean parsley salad. This salad is heavy on lemon, but is so bright and fresh with tomatoes, mint and garlic, you won’t mind. It’s the perfect contrast to dishes like hummus or baba ganoush, and makes a perfect light lunch or dinner with grilled chicken.

Tabbouleh fan?

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If you’ve never tried it, now’s the time.

I love this stuff; you can eat it as a dip with pita chips or crackers. I’ve put it over grilled chicken with tzaziki and feta cheese. It’s a simple “salad” made with chopped fresh parsley, mint, lemon, tomato, cucumber, and a grain.

I have recently discovered that I’m gluten intolerant, so instead of the traditional bulgur, I substituted quinoa.

Protip: If you don’t know how to pronounce it, it’s keen-wah.

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It’s an itty bitty grain that is from the amaranth family, and it has more protein than any other grain or seed, and double the amount of iron that’s in spinach.

I’ve also made tabbouleh with couscous, which is also very good – but it’s not gluten-free. That’s unfortunate AF because I so love couscous. I also made tabbouleh sans grain – check that out here.

Let’s address the obvious here, the little quinoa look like tiny condoms. I know that’s not an appetizing thought, but you know you were thinking it. 

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I’ve been making this for a while.

It’s definitely one of those things I know I should post, but every time I make it the stuff doesn’t last long enough for me to get photos.

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These crackers are so good, I could make myself sick eating them. They’re Crunchmaster Multigrain Crackers.

And, yes, they’re gluten free.

My favorite has to be the Original.

Customize this however you want to; add more lemon, more cucumber, etc. Make it your own. I added garlic – I know some people just aren’t a fan, but I love it.

Here’s your printable –

Quinoa Tabbouleh | Dixie Chik Cooks
Yield: 4-6 servings

Quinoa Tabbouleh

Prep Time: 25 minutes
Additional Time: 1 hour
Total Time: 1 hour 25 minutes

Ingredients

  • 1 tomato, diced small
  • 1/2 large yellow onion, diced small
  • 1/2 English cucumber, diced small
  • 1 bunch fresh Italian leaf parsley, roughly chopped
  • 2 tbsp fresh mint, chopped
  • 1/4 cup olive oil
  • One lemon, juiced
  • 1 tsp garlic (jarred)
  • 1 tbsp salt
  • 3/4 cup quinoa, cooked (more or less to your liking)

Instructions

  1. Combine all ingredients in a bowl; salt to taste.
  2. Cover and refrigerate at least an hour before serving.
  3. Refresh with a little olive oil and/or lemon juice, as needed.

Notes

*Will keep in the fridge for 3-5 days.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 120Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1167mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 2g

The provided nutrition calculated may not always be accurate.

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Here’s your pinnable!

Quinoa Tabbouleh

Author

  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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