This gluten free Quinoa Tabbouleh is perfect for people with a gluten intolerance. Packed with flavor and nutrition.
I have been making Quinoa Tabbouleh for many years, and since I was in the mood for quinoa, I thought I’d make and post this recipe.
Normally bulgur or couscous is used in tabbouleh. Since I am gluten free I like to use quinoa. It is protein rich, making it is a good substitution.
Have you ever added chocolate to quinoa? They taste great together!
Parsley is also normally used, but I like to change things up, so I use cilantro instead. I make a lot of salsas, so cilantro is a staple in my house, and I love the flavor. I used mainly grape tomatoes for this recipe.
I was gifted with some little orange tomatoes from a friend’s garden, which you can see in the photo. I am not sure of the variety, I just thought I should mention them in case there are some tomato aficionados out there who see my ingredient list and wonder why I didn’t mention them.
This tabbouleh is perfect for a potluck. Made with fresh ingredients.
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You May Need:
- 1/2 cup dry quinoa (1 1/2 cups cooked)
- 1 cup water
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 1 cup chopped cucumber
- 1 cup chopped grape, cherry or plum tomatoes
- 2 teaspoons finely chopped jalapeño
- 1/4 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.
- 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.