Gluten Free Mama
Gluten Free ! 100% Tasty

Gluten Free Tabbouleh Salad

A Refreshing and Delicious Summer Salad!  

Tabbouleh Salad is one of my most favorite salads I learned how to make in cooking school about 20 years ago. Yep, I said it, 20 years ago. Now I feel old. Anyway, Tabbouleh is a traditional Middle Eastern Vegetarian dish, that has fresh mint, parsley, tomatoes, cucumber, green onions, lemon juice, olive oil and sometimes garlic. It is traditionally made with Bulger Wheat or Cous Cous. Obviously, bulger wheat and cous cous have gluten, so I made my Tabbouleh with Quinoa. Quinoa is similar in texture and taste to bulger and cous cous and it is prepared the same way. It is a perfect alternative to use in most recipes calling for either bulger or cous cous.

Quinoa can be purchased in bulk at your local health food store, or purchased pre-packaged at your grocer and can now also be found at the larger warehouse stores like Costco.

How to prepare Quinoa? With most recipes, I will boil the quinoa in either chicken broth or vegetable broth to give it more flavor. However, with this recipe, since we are putting a lemon/olive oil dressing on it, we will boil it in water. First you want to rinse the dry quinoa to remove the natural bitterness of the outer coating of quinoa. This is easist done using a mesh strainer. I usually soak mine after rinsing for about 15 minutes, but it isn’t necessary as long as it is rinsed well. After rinsing, you bring your liquid to boil, whether it’s water, vegetable broth or chicken broth, then add the quinoa, cover, reduce heat to simmer for about 15-18 minutes. To make the quinoa more flavorful, add about 1/4 tsp. salt to the liquid. After it’s done cooking, just fluff with a fork and then it is ready to use is desired recipes. Simple as that!

How much Quinoa should I use? 1 cup uncooked quinoa + 2 cups liquid = yields 3 cups cooked quinoa. For the Tabbouleh recipe we will use 1 cup uncooked with 2 cups water + 1/4 tsp. salt.

Gluten Free Tabbouleh Salad Tabbouleh

Ingredients

1 cup uncooked quinoa, rinsed well
2 cups water
¼ tsp salt

1 bunch flat leaf parsley, minced
1 cup fresh mint leaves, minced (or you can use 3 Tbsp. dried if you can’t find fresh. Fresh is best though)

1 medium cucumber, thinly diced or 1½ cups diced
4 green onions, thinly sliced
2 medium tomatoes, seeded, thinly diced or 1- 1½ cup diced

¼ cup fresh lemon juice (1-2 lemons)
½ cup extra virgin olive oil
2 garlic cloves, minced
¼ tsp. salt (½ tsp if quinoa is not boiled with salt)

Directions

Using a mesh strainer, thoroughly rinse quinoa. Then soak for about 15 minutes and drain water. Heat 2 cups water with ¼ tsp. salt until boiling. Add rinsed and drained quinoa. Reduce heat to simmer, cover with lid and simmer for about 15 minutes. Fluff with fork and add to large salad bowl.

Meanwhile, while quinoa is cooking, prepare parsley, mint, cucumber, green onions, tomatoes, and garlic. Mix together lemon juice with olive oil, garlic and salt.

Pour lemon juice/olive oil mixture over quinoa. Toss to coat. Add the rest of the ingredients, and toss well.

Serve in a decorative salad bowl, or over a bed of small romaine lettuce leaves.

Refrigerate until ready to use.

GFM TIP ~ This recipe can be made the night before or several hours in advance if desired.

Serves 6-8

 

Gluten Free Tabbouleh Salad
 
Prep Time
Cook Time
Total time
 
Gluten Free Tabbouleh Salad is delicious and made gluten free using Quinoa.
Author:
Recipe type: Soups, Salads & Sides; Vegetarian or Paleo
Serves: 8 servings
Ingredients
  • 1 cup uncooked quinoa, rinsed well
  • 2 cups water
  • ¼ tsp salt
  • 1 bunch flat leaf parsley, minced
  • 1 cup fresh mint leaves, minced (or you can use 3 Tbsp. dried if you can't find fresh. Fresh is best though)
  • 1 medium cucumber, thinly diced or 1½ cups diced
  • 4 green onions, thinly sliced
  • 2 medium tomatoes, seeded, thinly diced or 1- 1½ cup diced
  • ¼ cup fresh lemon juice (1-2 lemons)
  • ½ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • ¼ tsp. salt (½ tsp if quinoa is not boiled with salt)
Instructions
  1. Using a mesh strainer, thoroughly rinse quinoa. Then soak for about 15 minutes and drain water.
  2. Heat 2 cups water with ¼ tsp. salt until boiling. Add rinsed and drained quinoa. Reduce heat to simmer, cover with lid and simmer for about 15 minutes. Fluff with fork and add to large salad bowl.
  3. Meanwhile, while quinoa is cooking, prepare parsley, mint, cucumber, green onions, tomatoes, and garlic. Mix together lemon juice with olive oil, garlic and salt.
  4. Pour lemon juice/olive oil mixture over quinoa. Toss to coat. Add the rest of the ingredients, and toss well.
  5. Serve in a decorative salad bowl, or over a bed of small romaine lettuce leaves.
  6. Refrigerate until ready to use.
Notes
GFM TIP This recipe can be made the night before or several hours in advance if desired.

Similar posts
  • Zucchini Pizza’s ~ naturally gluten fr... Pizza night gets a whole new meaning when you shake it up and replace the crust with zucchini slices.  Not only is it delicious, it’s healthy, and super easy to make! August is the time of year in Montana where you don’t go anywhere and leave your car windows open, or even show up to [...]
  • Garlic Hummus with Multi-Seed Flatbread ~ Gluten F... Multi Seed Flat Bread ~ Gluten and Dairy Free And Mama’s Hummus My friends and I have been on a hummus kick.  Nearly every time we see each other someone has made hummus.  The recipe was passed on from a friend, to a friend, to a friend, to a friend.  Some of them have secret [...]
  • Gluten Free Fudgy Brownies, Dairy free, Egg Free, Vegan and Low Carb too! Guest P... Today, I am excited to introduce to you a newer blogger friend of mine who has been so gracious to guest post and share one of her favorite gluten free recipes with us, Dark Chocolate, fudgy, Nutritious Zucchini Brownies.   Get this my friends, they are not only gluten free, they are Dairy Free, Vegan [...]
  • Gluten Free Soda Biscuits from Mama’s Guest Blogger Life After Wh... Dear friends, I am excited to introduce you to another friend and fellow blogger, Celeste from Life After Wheat.  She is sharing her Gluten Free Soda Biscuit Recipe with us today!  When asking my gluten free friends if anyone would be willing to guest post while I am recovering from my current health crisis, she [...]
  • Gluten Free & Paleo Guest Post from The Big Man’s World Plus 3 Recip... I am so excited to share this guest blog of Arman from The Big Man’s World.  He is a blogger from Australia.  I stumbled upon his blog on accident.  I was extremely impressed, so I reached out to him.  After meeting him I also posted a couple of his recipes on my Facebook page, as [...]

1 Comment

  1. July 18, 2014    

    Love this recipe. I also like to add chicken to it as well.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:   Protected with IP Blacklist CloudIP Blacklist Cloud