Gluten-Free Quinoa Tabouli

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free

Tabouli is my favorite salad, and this gluten-free version using cooked quinoa in place of cracked wheat is delicious. Traditional Lebanese varieties always add allspice, and this addition does add an extra dimension of flavor. But, you can omit it, and this salad still tastes yummy.

I'm not a fan of curly parsley, even as a garnish. I find it bitter and less flavorful than the flat-leaf variety, so stick to that in this recipe. I eat a ton of parsley in juices, smoothies, salads, soups, and other savory dishes. It has great culinary diversity, but also incredible healing potential.

This happy herb is a detox dynamo which acts as a chetalor and diuretic flusing flushing heavy metals from the bladder and kidneys. Parsley contains crazy-amazing cleansing compounds including myristicin, a volatile oil that activates antioxidant glutathione to kick environmental carcinogens to the curb; luteolin, a flavonoid antioxidant; and alkalizing minerals and anti-inflammatory vitamins. A heaping tablespoon of chopped parsley provides the daily allowance of vitamin K to build blood, so this salad is great for immunity, as well as healthy digestion. Parsley is also an ace against airborne allergens. I juice it regularly during hayfever season. See my allergies-be-gone green juice.

If you prefer to keep you salad completely raw, check out my raw cauliflower tabouli.

Gluten-Free Quinoa Tabouli

Gluten-Free Quinoa Tabouli

Serves 4 to 6 20 MINS
  • 2 large bunches flat-leaf parsley, leaves finely chopped 
  • 4 large roma tomatoes, flesh scooped out, and finely diced
  • 1 English cucumber, flesh scooped out and finely diced
  • 1 cup cooked white quinoa
  • 1/2 cup finely chopped green onion (white and green part)
  • 1/4 cup finely chopped mint leaves, plus more to taste

  • 1/4 cup extra virgin olive oil, plus more to taste
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 teaspoon all spice, plus more to taste

In a large bowl, toss all of the ingredients together until well combined. Tweak mint, olive oil, lemon juice, salt, pepper, and allspice to taste.

Photo by Trent Lanz and styling by Alicia Buszczak




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