Healthy Quinoa Tabbouleh Salad (gluten-free)

This Healthy Quinoa Tabbouleh Salad is such an easy, light and flavorful dish to make. It is ready in under 30 minutes and is so refreshing, simple and a great base or addition to your meal.

I love this quinoa tabbouleh salad. It is so fresh and flavorful and it is beyond easy to make! Tabbouleh always reminds me of college. Every Monday was “Mediterranean Monday” and that is where I first had tabbouleh salad. Our cafeteria shockingly made the most delicious salad and it was great to add to our lunches or dinners. 

Traditionally tabbouleh is not gluten-free. It is made with bulgur which is not a gluten-free grain. Quinoa though is such a great swap for it in this dish. 

Incase you’re wondering though what Tabbouleh is – it is a vegetarian salad that is from the middle east. It is an authentic dish is filled with bulgar wheat, parsley, mint, lemon and olive oil.

You can of course make this so that it works for you and what you are craving. I love adding in some chopped cucumbers and even some feta cheese or olives too sometimes. It’s a great dish to meal prep since it stays good in the fridge for about 3 to 5 days. It may get a little soggy depending on the tomatoes that you use and how juicy they are. 

I cannot wait to hear what you guys think of this recipe. Let me know if you try it and don’t forget to put your own spin on it as you want!

What ingredients you need to make quinoa tabbouleh:

• Quinoa – love using quinoa as the base in this so it is gluten-free too
• Tomatoes – I like to use cherry or grape tomatoes but you can use a larger tomatoes as well
• Cucumbers – I usually use the mini Persian cucumbers in this dish
• Fresh mint – I only like a little bit of mint in this recipe. If you want to add more to it, you definitely can!
• Fresh parsley – I don’t have a sub for this. Parsley is a key ingredient in this tabbouleh salad
• Olive oil – high quality extra virgin olive oil makes a difference in this recipe
• Lemon – I love using freshly squeezed lemon in these 

How to make this quinoa tabbouleh salad:

1. Cook quinoa per instructions (I cook mine in bone broth for extra protein) and let the quinoa cool. I like to add mine to the freezer for about 5 to 10 minutes so it’s not hot
2. While the quota cooks, add tomatoes, cucumbers and fresh herbs into a bowl large
3. Next add in quinoa and add oil, lemon and salt and pepper and mix all together
4. Serve immediately as is or with desired proteins on top

FAQs and tips on making this quinoa tabbouleh recipe:

• Is this a good recipe to meal prep? It is! It is great in the fridge for up to 5 days. I like it the more it marinates together too. I don’t recommend freezing this dish though. It will be too icy and the fresh ingredients won’t be as good.
• What do you like to store with this salad? I love making my The Best Avocado Chicken Burgers, Crispy Chicken Thighs (no grill needed) or my The Best Homemade Chicken Meatballs
• What other variations do you recommend? Add in some feta cheese or goat cheese for a cheese if you want. Or some chopped up Kalamata olives would be great, roasted red peppers, anything you are craving!
• Use a veggie chopper to save time – I use this all the time and it is great especially for recipes like this one.

A few other delicious salad recipes to try:

The Viral La Scala Chopped Salad

Kale and Rotisserie Chicken Salad with Peanut Dressing

Greek Chicken Salad Without Mayo

Easy Thai Chicken Salad (gluten-free)