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.
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.
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.
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.
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.
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 –
Here’s your pinnable!