A fun spin on traditional tabouli, this gluten free quinoa tabouli is loaded with fresh herbs, veggies and protein. Plus, it’s vegan and gluten-free.
I’m a huge fan of tabouli. Unfortunately, because of my severe gluten allergy I cannot partake in eating this yummy salad at most restaurants. Luckily for me there are many delicious gluten-free versions of this middle eastern vegetarian salad. My favorite version substitutes quinoa for the bulgur wheat however, if you’re not a fan of quinioa you can use hemp hearts or cauliflower rice.
1 cucumber, peeled and diced
1 bunch of parsley finely chopped
3 green onions finely chopped
3 roma tomatoes finely chopped
1 yellow or red bell pepper finely chopped
1 lemon juiced
2-3 tablespoons olive oil
sea salt to taste
garlic powder to taste
1/2 cup uncooked quinoa
1. Combine 1/2 cup quinoa, 1 cup water, and a pinch of salt in a sauce pan. Bring to a full rolling, vigorous boil. Lower heat, cover, and simmer until quinoa is tender, about 15 – 18 minutes. Place in a large bowl and allow to cool for about 15-20 minutes.
2. Add all ingredients in a large bowl and toss to combine. Taste and add additional lemon juice, olive oil and salt, if needed.
3. Cover and refrigerate 2-3 hours to let the flavors blend. The tabouli may collect a little liquid as it sits, just give it a good stir if this happens.
4. Serve with gluten free pita, crackers or tortilla chips!