It's easy to make an authentic Gluten Free Tabouli recipe simply by replacing the bulgur with quinoa. This recipe is incredibly fresh and flavorful! It's easy to make and can be served as a side dish or part of a Mediterranean bowl.
7-8cupsfresh flat leaf parsleyfinely chopped with the thick stems removed
¼cupfresh mint leavesstems removed, finely chopped
¼cupred onionfinely chopped
¼cupextra-virgin olive oil
¼cupfresh-squeezed lemon juice
If you don't already have cooked quinoa, start by cooking the quinoa on the stove, in an Instant Pot or in a rice cooker.
Chop the tomatoes, then place them in a colander over the sink to drain any additional juice. Gently press down on the tomatoes to make sure and get all of the juice out, or it will water down the salad.
Finely chop the parsley and mint with a sharp knife, or in a food processor.
In a large bowl, combine the tomatoes, parsley, mint and red onion.
Drizzle in the olive oil and lemon juice, then toss to coat.
Add the salt, pepper and cooked quinoa, gently toss all of the ingredients together.
Serve immediately or cover and place in the refrigerator until ready to serve. The salad can be served cold or at room temperature.
Leftover tabouli salad will stay good in the refrigerator for up to 4 days.
Do not substitute dried herbs for the fresh herbs in this salad. Parsley is the main ingredient in this recipe, so you will not get the same results from dried herbs. Always use flat-leaf parsley over curly parsley.