Gluten-Free Lamb and Mint Tabbouleh with Quinoa
By the Gluten Free Recipes team ·
This vibrant tabbouleh bursts with the fresh, herbaceous notes of mint and the savory richness of ground lamb, all brought together by fluffy quinoa. It's a satisfying and light meal perfect for a quick lunch or a flavorful side dish.
At a glance: This easy lunch recipe yields 4 servings in about 30 minutes (15 min prep, 15 min cook). It uses 11 ingredients — including cooked quinoa, ground lamb, finely chopped fresh parsley — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Lamb and Mint Tabbouleh with Quinoa: When preparing this lunch recipe, exercise caution with all packaged ingredients, especially spices and seasonings, to ensure they are certified gluten-free and have not been processed in facilities that handle gluten. Thoroughly clean all utensils and surfaces before preparation to prevent cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Lamb and Mint Tabbouleh with Quinoa: This recipe is naturally gluten-free, relying on quinoa as its base and avoiding any gluten-containing grains. Always ensure your spices and seasonings are certified gluten-free.
Ingredients
- 1 cup cooked quinoa
- 1 lb ground lamb
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 1/4 cup diced cucumber
- 1/4 cup diced tomato
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Cook the quinoa according to package directions until tender and fluffy, about 15-20 minutes. Once cooked, fluff with a fork and set aside to cool slightly.
- 2
While the quinoa cooks, heat a large skillet over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until it's nicely browned and no longer pink, approximately 8-10 minutes. Drain off any excess fat.
- 3
Stir the ground cumin, salt, and black pepper into the browned lamb during the last minute of cooking. This allows the spices to become fragrant and coat the lamb evenly.
- 4
In a large mixing bowl, combine the cooked quinoa, browned lamb, chopped fresh parsley, and chopped fresh mint. Gently toss these ingredients together to distribute them evenly.
- 5
Add the diced cucumber and diced tomato to the bowl. In a small separate bowl, whisk together the fresh lemon juice and extra virgin olive oil to create the dressing. Pour the dressing over the tabbouleh mixture and toss gently to combine all the ingredients, ensuring everything is lightly coated. Serve immediately or chill for later.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Rinse quinoa in a fine mesh strainer before cooking to remove the bitter saponin coating.
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