Quinoa Tabbouleh: Recipe and Cooking Tips
Written by MasterClass
Last updated: Mar 16, 2022 • 2 min read
Make a grain-free version of tabbouleh, a hearty, nourishing grain salad packed with fresh herbs, by swapping the traditional bulgur for quinoa. Quinoa tabbouleh has the same chew as the wheat-based version, without gluten.
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What Is Quinoa Tabbouleh?
Quinoa tabbouleh is a gluten-free take on tabbouleh (also spelled tabouli), a Middle Eastern and Mediterranean cuisine grain salad featuring a generous amount of chopped parsley. Traditional tabbouleh—the original Lebanese preparation—uses cracked wheat, also known as bulgur wheat, soaked in lemon juice. Swapping the bulgur for cooked quinoa, a high-protein, grain-like seed, makes the vegetarian dish gluten-free in addition to dairy-free.
4 Tips for Making Quinoa Tabbouleh
Since quinoa tabbouleh comes together so quickly, it’s easy to double and make big batches for a potluck or a BBQ or to have it on hand for the week. Here are some preparation tips:
- 1. Season generously. This quinoa tabbouleh salad consists of just a few elements, so using the freshest ingredients you can find (including plenty of fresh parsley, mint, and lemon juice) will make the dish really sing. Including more vegetables, like chopped cucumber, red onion, or diced red pepper, can bring extra color and flavor.
- 2. Let it marinate. Another plus with batch cooking is that the tabbouleh continues marinating over time, letting the seasonings marry together to become more flavorful.
- 3. Add it to just about any meal. Serve quinoa tabbouleh as a side dish, as a topping over a falafel sandwich, or alongside hummus, pita, and olives on a mezze plate. (Learn how to make hummus with Chef Yotam Ottolenghi.)
- 4. Bulk it up for lunch. Quinoa tabbouleh makes for an easy lunchtime main because it travels so well; add chickpeas, marinated feta, or avocado slices to bulk it up.
Gluten-Free Quinoa Tabbouleh Recipe
makes
prep time
10 mintotal time
30 mincook time
20 minIngredients
Note: The total time does not include up to 20 minutes of inactive time.
- 1
In a small pot, season the water with a ½ teaspoon of the salt and bring it to a boil.
- 2
Use a fine-mesh strainer to rinse the uncooked quinoa under running water.
- 3
Add the rinsed quinoa to the boiling water. Simmer until the quinoa fully absorbs the liquid, about 15 minutes.
- 4
In a large bowl, combine the garlic, cherry tomatoes, scallions, mint, parsley, black pepper, and the remaining ½ teaspoon of kosher salt.
- 5
Use a fork to fluff the cooked quinoa, and set it aside until it has reached room temperature, about 20 minutes.
- 6
Pour the cooled quinoa into the bowl full of herbs and vegetables.
- 7
Add the oil and lemon juice, and stir to combine.
- 8
Cover the quinoa tabbouleh, and store it in the refrigerator to allow the flavors to meld.
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