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Gluten Free Quinoa Tabbouleh

White bowl with wood spoon of red quinoa, diced tomatoes and cucumbers and red onions, and chopped parsley mixed together.
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EatSimpleFood.com

This gluten free take on classic Lebanese tabbouleh recipe (tabouli / tabouleh) uses quinoa instead of bulgur wheat.  It's light, refreshing, and healthy with fresh tomatoes, cucumbers, lemon, and parsley.

Ingredients

Units Scale
  • 3/4 cup quinoa
  • 1 large cucumber, seeded
  • 1 1/2 cups cherry tomatoes, quartered or halved
  • 1 1/2 cups parsley, chopped fine
  • 1/2 cup red onion, diced
  • zest from one lemon
  • 1/4 cup (~ 1-2 lemons) lemon juice, divided
  • 3 Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Bring 1 1/4 cup water, 2 Tbsp lemon juice, and 1 Tbsp olive oil, 1/4 tsp salt to a boil in a medium pan.  Add quinoa, reduce heat, and simmer covered ~ 15-18 minutes or until water is absorbed.  
  • Lay cooked quinoa on a plate and put in the refrigerator to cool down.  You want the quinoa cold or room temperature before adding remaining ingredients.
  • Add cooled and cooked quinoa, 1/4 tsp salt, 2 Tbsp lemon juice, and remaining ingredients to a large bowl.  Mix and add sea salt, lemon juice, and olive to taste.  Happy Eating!  Beckie

Notes

  • Cooking grains in teflon pots makes it easier not to burn the grains but on the flip side it makes it soggier and takes less water to grain ratio.  If you find that you consistently have water left after the grain is cooked then try less liquid next time.
  • Don't skip out on cooling down the quinoa.  If it's warm it will make the ingredients wilt and release water.

Find it online: https://eatsimplefood.com/quinoa-tabbouleh/