Gluten-Free Quinoa Tabbouleh
By the Gluten Free Recipes team ·
This vibrant gluten-free quinoa tabbouleh bursts with fresh herbs and a zesty lemon dressing. Fluffy quinoa and finely chopped vegetables create a delightful texture, making it a perfect light lunch or a refreshing side dish.
At a glance: This medium salads and sides recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 13 ingredients — including quinoa, water or vegetable broth, fresh parsley — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
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 certified 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 certified gluten-free to avoid cross-contamination.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 0.5 cup fresh parsley, finely chopped
- 0.25 cup fresh mint, finely chopped
- 1 medium tomato, finely diced
- 0.5 medium cucumber, finely diced
- 0.25 cup red onion, finely diced
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard (verify GF)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic, minced (optional)
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)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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