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.
Here is a new spin on a classic. This Quinoa Tabbouleh is made with quinoa, cilantro, and jalapeño. Click To TweetOther Vegan Salads
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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.
How Long Will It Last?
This recipe will last about 5 days in an airtight container in the fridge.
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.
Variations / Additions
- parsley
- serrano pepper for more spice
- green onion
- chopped lettuce
- millet
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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You May Need:
Quinoa Tabbouleh
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
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.