Quinoa Tabbouleh
This classic Mediterranean dish gets a gluten-free makeover!
My husband and I are huge fans of tabbouleh. It makes a great snack, it travels well, and it’s filling! When we made the switch to eating gluten-free many years ago, this was just another food we couldn’t enjoy because of the bulgur wheat ingredient.
Thankfully, we worked at finding other options and substitutes for those gluten-filled foods so we don’t have to go without! By using quinoa as a base for this, we were able to eat tabbouleh with reckless abandon, once again. 🙂
I created this recipe myself. I LOVE not having to grocery shop every time I cook, so I decided to create this recipe with as many pantry staples as I could.
I played around with different amounts of dried herbs and seasonings until we had the flavor we remembered from our favorite box mix, and the tabbouleh our favorite market makes.
You may find you like more or less lemon, more mint or parsley, or even more olive oil. The best part about this recipe is that you can continue to add herbs and seasonings, even after it is made!
I started by substituting in quinoa for the bulgur wheat. Rinse and cook the quinoa. Transfer it to a bowl and refrigerate for at least an hour.
While the quinoa is cooking, combine the olive oil with the herbs, garlic and onion powders, salt, and pepper. Stir and let this sit.
Chop the tomatoes and cucumbers. I like to transfer them to a paper towel to absorb some of the moisture before I add it to the quinoa.
Once the quinoa has cooled, add the oil, tomatoes and cucumbers, and the juice of one lemon. Stir until thoroughly combined. Refrigerate.
This tastes best if you make it a day ahead, but it can certainly be eaten the day of. Just give it an hour or two in the refrigerator before serving.
What is your favorite ingredient to use in tabbouleh? Share with us in the comments so we can make more variations of this!
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Quinoa Tabbouleh
Ingredients
- 1 cup quinoa, uncooked
- 2 cups water
- ½ cup olive oil
- ½ Tbsp dried parsley
- 2 tsp dried mint
- ½ tsp garlic powder
- ½ tsp onion powder
- salt, to taste
- pepper, to taste
- 1 lemon, juice of
- 2-3 small ripe tomatoes seeded and diced
- 1 cucumber peeled, seeded, and diced
Instructions
- Rinse the quinoa, then add it to a pot, along with 2 cups of water. Bring to a boil. Add 1 tsp of salt. Cook on low for 15 minutes with the lid on. Remove from heat and with the lid still on, set aside for 5 minutes to finish cooking. Transfer to a bowl, then refrigerate for at least an hour.
- While the quinoa is cooking, combine oil, parsley, mint, garlic powder, onion powder, salt and pepper in a small bowl. Stir and let it rest.
- Peel, seed, and dice one cucumber. Seed and dice the tomatoes. *You may want to set both on a paper towel to remove the excess moisture before adding it to the quinoa.
- Once the quinoa has cooled, stir in the oil mixture. Add the diced cucumbers and tomatoes and the juice of one lemon. Stir and refrigerate for at least an hour. *The tabbouleh tastes better the next day, so I try to make it a day ahead if possible.
Notes
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