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Gluten free tabbouleh

This fresh tabbouleh recipe is made with quinoa rather than wheat bulgur so that it is entirely gluten free. All you have to do to make this simple tabbouleh recipe is chop all of the ingredients and mix them together. It doesn't get much easier than that!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Keyword: dairy free, egg free, gluten free, nut free, vegan, vegetarian
Servings: 3 cups


  • 2 cups curly parsley (chopped, packed)
  • 1/2 cup diced tomato (about 2 large tomatoes)
  • 1/4 cup diced onion (about 1/8 of an onion)
  • 1 clove garlic
  • 1 tsp fresh mint (chopped, packed)
  • 1/4 cup dried quinoa
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • Cook the quinoa according to the instructions on the package.
    While the quinoa cooks, you can move on to the next step.
  • Chop all of the ingredients for tabbouleh.
  • When the quinoa is done cooking, combine all of the ingredients in a large bowl. Mix the ingredients well.
  • For best results, we recommend covering the tabbouleh and letting it rest in the refrigerator for at least 30 minutes before eating it. That being said, you can also eat the tabbouleh immediately if you are hungry.


1/2 cooked quinoa