Gluten-Free Quinoa Tabbouleh

Quinoa labeled gluten-free takes the place of the usual grain in this tabbouleh, tossed with finely chopped parsley, mint, tomato, cucumber and red onion. A lemon and olive oil dressing soaks in during a 15 to 30 minute rest for a fresh side or light lunch.

Prep: 15 min Cook: 25 min Total: 70 min Serves: 4

At a glance: This medium salads and sides recipe yields 4 servings in about 1h 10m (15 min prep, 25 min cook). It uses 13 ingredients — including quinoa, water or gluten-free vegetable broth, fresh parsley — and walks through 5 steps. Updated October 25, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Quinoa Tabbouleh: When preparing this salads and sides recipe, when selecting ingredients, especially packaged items like quinoa, vegetable broth, and Dijon mustard, always look for explicit gluten-free certification. Even trace amounts of gluten can cause reactions in sensitive individuals, so vigilance is key. 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. Broth often contains yeast extract or barley derivatives; use only gluten-free broth.

Gluten-Free Notes for Gluten-Free Quinoa Tabbouleh: This recipe is naturally gluten-free, relying on quinoa as its base. Always ensure all packaged ingredients, like vegetable broth and Dijon mustard, are gluten-free to avoid cross-contamination.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Cook the quinoa: Combine the rinsed quinoa and water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15-18 minutes, or until all the liquid is absorbed and the quinoa is tender and fluffy. Remove from heat and let it steam, covered, for 5 minutes before fluffing with a fork.
2 Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, black pepper, and minced garlic (if using). Continue whisking until the dressing is well emulsified and slightly thickened, about 1-2 minutes.
3 Combine the ingredients: In a large mixing bowl, add the cooked and fluffed quinoa, finely chopped fresh parsley, fresh mint, diced tomato, diced cucumber, and diced red onion. Gently toss these ingredients together to distribute them evenly.
4 Dress and toss: Pour the prepared dressing over the quinoa and vegetable mixture. Toss everything gently to ensure all ingredients are evenly coated with the dressing. Taste the tabbouleh and adjust the salt, pepper, or lemon juice as needed for your preference.
5 Marinate and serve: For the best flavor, allow the gluten-free quinoa tabbouleh to marinate at room temperature for at least 15-30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled or at room temperature.

Nutrition (per serving)

166

Calories

Protein

24g

Carbs

Fat

Fiber

222mg

Sodium

Tips & Notes

Tabbouleh is mostly herbs. For a more traditional balance, double the parsley and use a little less quinoa.
Let the quinoa cool completely before mixing. Warm quinoa wilts the parsley and mint.
Chop the parsley with a sharp knife rather than in a food processor. Bruised parsley turns dark and wet.

Common questions

What cross-contamination risk is specific to Gluten-Free Quinoa Tabbouleh?

Check quinoa, rinsed, water or gluten-free vegetable broth, fresh parsley, finely chopped before they go into Gluten-Free Quinoa Tabbouleh. When selecting ingredients, especially packaged items like quinoa, vegetable broth, and Dijon mustard, always look for explicit gluten-free certification. Even trace amounts of gluten can cause reactions in sensitive individuals, so vigilance is key. 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. Broth often contains yeast extract or barley derivatives; use only gluten-free broth.

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