Here is a new spin on a classic. This Gluten Free Tabbouleh with Cilantro is made with quinoa and jalapeño. Made in about 20 minutes!
Being gluten free can be a challenge sometimes. Fortunately, there are many substitutions that work seamlessly in recipes.
Traditional tabbouleh has bulgar. For this Gluten Free Tabbouleh with Cilantro I used quinoa instead.
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 cucumber salads to try are my Spicy Cucumber Salad with Peanuts or my Vegan Cucumber Salad.
Have you ever had quinoa for breakfast? Try my Vegan Breakfast Quinoa Bowl.
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Quinoa: Used as a gluten free substitute for bulgar.
- Mint: Is traditionally used in tabbouleh.
- Cilantro: I used cilantro instead of parsley, which is what is traditionally used. Feel free to use parsley instead.
- Cucumber: I used an english cucumber because it has a thin skin and isn't as bitter as a regular cucumber.
- Tomatoes: I used grape tomatoes. You can also use cherry tomatoes or plum tomatoes.
- Jalapeño: Adds spice. for less spice, remove the seeds and ribs, or leave it out. For even more spice use a serrano pepper.
- Lemon juice: Adds a tangy flavor.
- Olive oil: Binds the salad and marries it all together.
- Salt: Enhances flavors.
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🔪 Instructions
- 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.
🥡 Storage
This gluten free tabbouleh recipe will last about 5 days in an airtight container in the fridge.
📖 Variations / Additions
- Parsley
- Serrano pepper for more spice
- Green onion
- Chopped lettuce
- Millet
💭 Tips
- 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.
🥗 Other Vegan Salads
This tabbouleh is perfect for a potluck.
This recipe was originally published on June 12, 2015. I've added new photos and more text.
*Don't forget to come back and leave your feedback and star rating.
📋 Recipe
Gluten Free Tabbouleh with Cilantro
Ingredients
- ½ cup dry quinoa (1 ½ cups cooked)
- 1 cup water
- ¼ cup chopped mint
- ¼ cup chopped cilantro
- 1 cup chopped English cucumber
- 1 cup chopped grape, cherry or plum tomatoes
- 2 teaspoons finely chopped jalapeño
- ¼ cup lemon juice
- 2 tablespoons olive oil
- Salt
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
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Aarika says
This looks so refreshingly nutritious! I love quinoa and tabbouleh AND mint, so this looks like the perfect salad for me. Thank you!
Liana says
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.
Katarzyna says
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.