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.
- 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.
This recipe will last about 5 days in an airtight container in the fridge.
- If you buy your quinoa in bulk, make sure to thoroughly rinse your quinoa. It contains saponin, which gives it a soapy or bitter taste if not rinsed. If you buy packaged quinoa, make sure that it says it was rinsed before packaging.
- You can toast your quinoa for a more nutty flavor before adding liquid and cooking it.
Variations / Additions
- Serrano pepper for more spice
- Green onion
- Chopped lettuce
Other Vegan Salads
- Avocado Pesto Potato Salad
- Sriracha Coleslaw
- Vegan Macaroni Salad
- Sweet Potato Salad with Agave Mustard Dressing
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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You May Need
- 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
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
This looks so refreshingly nutritious! I love quinoa and tabbouleh AND mint, so this looks like the perfect salad for me. Thank you!
This looks great! I am always looking for more ways to use quinoa.
Willow Moon says
Me too! I don't eat it enough. It is great because it is high in protein compared to rice and other carbs.
Lately we're eating more salads for lunch and this looks like a great idea to try!
Willow Moon says
I have eaten it for lunch many times, it is quite filling! It is good for potlucks too since it is made ahead of time and lasts awhile in the fridge.