Easy Quinoa Tabouli Salad
Making my favorite Palestinian dish gluten-free
Fun fact: I grew up in my dad’s restaurant in San Francisco, and I think that’s where my love for food truly began. Some of my earliest memories are from that kitchen—sneaking sips of Coke from the soda fountain and eating tabouli by the pint whenever my dad made it. To this day, it’s one of my favorite salads, and I’m always the first to judge: is it tart enough? I loved when the lemon juice made my face pucker. Now that my home kitchen is 100% gluten-free, I’ve had to get creative with the dishes I grew up with. Since traditional tabouli is made with bulgur wheat, I swap in quinoa for an easy, gluten-free alternative. If you’re looking for a fresh, detox-friendly salad that lasts for days, this is the one to make!
Quinoa Tabouli
A fresh, vibrant, and gluten-free take on traditional tabouli!
Ingredients
Salad:
3 Roma tomatoes, diced
½ hothouse cucumber, diced
2 bunches Italian parsley, finely chopped
5 sprigs mint, finely chopped
6 green onions, thinly sliced
1 cup cooked quinoa, cooled
Dressing:
¼ cup olive oil
2 teaspoons salt (adjust to taste)
Juice of 3 lemons
Optional Additions:
½ jalapeño, finely minced (for extra heat)
Crumbled feta (for a creamy, salty kick)
Instructions
In a large bowl, combine the diced tomatoes, cucumber, parsley, mint, green onions, and cooked quinoa.
In a small bowl, whisk together the olive oil, salt, and lemon juice.
Pour the dressing over the salad and toss everything together until well combined.
If using, mix in the jalapeño and/or crumbled feta.
Let the tabouli sit for at least 15 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature. Enjoy!