Quinoa Tabbouleh

Here is a new spin on a classic. This Quinoa Tabbouleh is made with quinoa, cilantro, and jalapeño. 

Being gluten free can be a challenge sometimes. Fortunately, there are many substitutions that work seamlessly in recipes.

Traditional tabbouleh has bulgar. To make it gluten free quinoa is a great substitute.

To change things up even more, I switched out the parsley for cilantro and added a small amount of jalapeño for a little kick. If you want a more traditional tabbouleh or have little ones, you can leave it out.

Other Vegan Salads

• Avocado Pesto Potato Salad
• Sriracha Coleslaw
• Vegan Macaroni Salad
• Sweet Potato Salad with Agave Mustard Dressing

How to Make This Recipe

Rinse and drain quinoa. Bring to a boil, then reduce to a simmer and cook about 10-15 minutes, or until water is absorbed. Add salt.

Chop tomatoes, cucumber, cilantro, mint, and jalapeño. Combine in a bowl.

Add quinoa, lemon juice, olive oil, and more salt if needed. Mix well.

Recipe

This tabbouleh is perfect for a potluck.

This recipe was originally published on June 12, 2015. I've added new photos and more text.

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5 from 1 vote

Quinoa Tabbouleh

Here is a new spin on a classic. This Quinoa Tabbouleh is made with quinoa, cilantro, and jalapeño.

Course Side Dish

Cuisine vegan, gluten free

Keyword gluten free tabbouleh, quinoa tabbouleh

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 157kcal

Author Willow Moon

Ingredients

• ½ cup dry quinoa (1 ½ cups cooked)
• 1  cup water
• ¼ cup chopped mint
• ¼ cup chopped cilantro
• 1 cup chopped cucumber
• 1 cup chopped grape, cherry or plum tomatoes
• 2 teaspoons finely chopped jalapeño
• ¼ cup lemon juice
• 2 tablespoons olive oil
• Salt

US Customary - Metric

Instructions

• Rinse and drain quinoa. This step is very important. Quinoa has a natural bitter coating of saponins. You will notice the suds quinoa creates when rinsing.
• Place water and quinoa in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed, about 10-15 minutes. Add salt.
• Put chopped mint, cilantro, cucumber, tomatoes, and jalapeño in a bowl.
• Add lemon juice, olive oil, salt, and quinoa. Mix well. Let flavors combine for at least an hour before serving.

Nutrition

Calories: 157kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 8mg | Potassium: 284mg | Fiber: 2g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 16.2mg | Calcium: 25mg | Iron: 1.3mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.