The best BBQ Side dish - Gluten-free and Dairy-free
Gluten-Free Quinoa Tabbouleh Salad
This is the perfect Summer BBQ side salad that I make all summer long from Memorial Day to Labor Day. Overflowing with fresh herbs, crisp cucumbers, juicy cherry tomatoes, and bright, fresh lemon, it is great next to grilled meats or on its own for a complete meal-in-a-bowl. This Gluten-Free Quinoa Tabbouleh Salad is my favorite way to bring a little sunshine to the table, whether for a relaxed lunch on the terrace, a BBQ with friends, or as part of a beautiful picnic.
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Inspired by traditional tabbouleh from the Eastern Mediterranean and Middle East, this quinoa salad keeps all of the good stuff of the traditional version while replacing bulgur wheat with the base of quinoa for a naturally gluten-free twist that is also dairy-free. The result is a fresh, nourishing vegan salad with incredible flavor and the perfect balance of texture.
If you love dishes that feel elegant yet effortless, this gluten-free quinoa tabbouleh salad is one you will come back to all summer long.
TL;DR
- What is it? A gluten-free twist on the classic Tabbouleh, made with quinoa instead of bulgur
- Why you will love it? Fresh, vibrant, protein-packed, and even better the next day
- How you'll make it? Cook quinoa, chop fresh herbs and vegetables, toss with a bright lemon dressing
- Cooking Time: 15 minutes (quinoa)
- Prep Time: 20 minutes (chopping vegetables)
- Cook Method: Stovetop + no-cook assembly
- Flavor & Texture: Bright, lemony, herbaceous with fluffy quinoa and crisp fresh vegetables
- Difficulty: Easy peasy
When I lived in the South of France this was the best salad to eat during my lunch break. My co-workers and I would buy Taboulé at the little corner grocery store and sit on the blue chairs on the Promenade des Anglais in Nice, soaking in the sun for an hour before returning to the office...hmmm...I wonder now why I was so eager to progress my career and leave, but that is a subject for another blog post.
Why You Will Love This Gluten-Free Quinoa Tabbouleh Salad
This delicious way of making traditional tabbouleh is light, refreshing, and packed with fresh parsley, fresh mint, lemon juice, and extra virgin olive oil. It is naturally gluten-free, rich in essential amino acids, and thanks to quinoa being a complete protein, it offers a wonderful source of plant-based nourishment with impressive grams of protein per serving.
Unlike bulgar wheat (cous-cous) traditionally used in tabbouleh, quinoa creates a lighter texture while still soaking up all of the bright Mediterranean flavors beautifully.
It is also:
- Perfect for meal prep
- Easy to make ahead
- Delicious served at room temperature
- A wonderful side dish for grilled meats or fish
- Beautiful on a mezze platter
- A complete meal when topped with feta cheese or grilled chicken
What is Tabbouleh?
Traditional tabbouleh is a herb-forward salad originating from the Middle East. It is traditionally made with bulgur wheat, flat leaf parsley, fresh mint, tomatoes, lemon juice, and olive oil.
This gluten-free quinoa tabbouleh salad keeps the spirit of traditional tabbouleh while swapping the bulgur wheat for fluffy quinoa and adding more vegetables. The quinoa absorbs the fresh lemon and herbs beautifully while adding a slightly nutty flavor and extra protein.
It is fresh, vibrant, and exactly the kind of salad I crave during warm summer evenings.
Ingredients
The best results come from using the freshest ingredients you can find. Simple recipes truly shine when made with best quality produce.
You will need:
- 1 Cup of uncooked quinoa (I like to use red quinoa for a colorful salad)
- 4 persian cucumbers
- 1 shallot, finely chopped
- 4 green onions, finely chopped
- 2 cups of cherry tomatoes (varying colors if possible)
- 1 bunch of italian flat parsley
- 5-6 sprigs of fresh mint
- 1 lemon for zesting and juice
- ½ cup Extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon harissa (North African red chili paste)
- 2 cans of chickpeas
- 1 red bell pepper
- 1 yellow bell pepper
You can add extra ingredients according to your taste. I love to add olives.
How to Make Perfect Quinoa for Tabbouleh
For perfect quinoa, rinse the quinoa thoroughly before cooking to remove any bitterness. Cook according to package instructions and allow it to cool completely in the fridge before mixing into the salad.
Warm quinoa can wilt the fresh herbs, so cooling it first is very important.
Instructions
The secret to incredible flavor in this quinoa tabbouleh salad is using lots of fresh herbs.
Finely chop the fresh parsley and fresh mint by hand for the best texture. You can use a food processor if you are short on time, but pulse carefully. Over-processing can bruise the herbs and make the salad watery.
I also like to use both the white and green parts of the green onion for extra freshness and color.
How to Serve Gluten-Free Quinoa Tabbouleh Salad
This quinoa salad is one of those great options that works for almost any occasion.
Serve it:
- Alongside grilled chicken or salmon
- With lamb skewers
- As part of a mezze platter with baba ghanoush and hummus
- Topped with feta cheese
- On its own as a complete meal
- At picnics and summer BBQs
- For easy meal prep lunches during the week
I especially love serving it with grilled fish and a crisp glass of rosé on warm evenings. It feels fresh, elegant, and deeply Mediterranean.
Tips for the Best Quinoa Tabbouleh Salad
- Use lots of fresh herbs. Tabbouleh should feel green and vibrant.
- Let the salad sit for 15-20 minutes before serving so the flavors meld together.
- Taste and adjust the lemon juice and salt before serving.
- Add sunflower seeds just before serving for extra crunch.
- Store leftovers in an airtight container in the refrigerator.
The salad keeps beautifully for up to 3 days, making it ideal for meal prep.
Frequently Asked Questions
Yes! In fact, this gluten-free quinoa tabbouleh salad tastes even better after a few hours in the fridge as the flavors develop.
Yes. While I prefer extra virgin olive oil for its flavor, avocado oil also works beautifully.
Absolutely. Quinoa is already a complete protein along with the chickpeas, but grilled chicken, shrimp or salmon are all delicious additions.
Cherry tomatoes, plum tomatoes, grape tomatoes, and roma tomatoes all work wonderfully. Use whichever fresh tomatoes are sweetest and most flavorful.
gluten-Free recipes
Fresh, bright, and filled with Mediterranean sunshine, this Gluten-Free Quinoa Tabbouleh Salad is the kind of recipe that turns a simple meal into something special. It is proof that gluten-free cooking can still feel elegant, abundant, and deeply satisfying.
If you are looking for more gluten-free recipe inspiration, I have over 25 Gluten-free French Recipes
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Print
Gluten-free Quinoa Tabbouleh Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Appetizer, salads
- Method: chopped
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free
Description
The best BBQ Side dish. This Gluten-free Quinoa Tabbouleh Salad is also dairy-free and travels well - it can sit out in the sun and still be delicious! A bright, herbaceous, gluten-free and dairy free twist on the Mediterranean classic Tabbouleh.
Ingredients
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- 1 Cup of uncooked quinoa (I like to use red quinoa for a colorful salad)
-
- 4 persian cucumbers
-
- 1 shallot, finely chopped
-
- 4 green onions, finely chopped
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- 2 cups of cherry tomatoes (varying colors if possible)
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- 1 bunch of italian flat parsley
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- 5-6 sprigs of fresh mint
-
- 1 lemon for zesting and juice
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- ½ cup Extra virgin olive oil
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- 1 tablespoon balsamic vinegar
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- 1 tablespoon harissa (North African red chili paste)
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- 2, 15.5 oz cans of chickpeas
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- 1 red bell pepper
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- 1 yellow bell pepper
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Instructions
- Rinse quinoa thoroughly in a fine mesh strainer under cold running water. Combine with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until all liquid is absorbed and the quinoa grains are soft. Remove from heat, rest 5 minutes, with the lid on. Fluff with a fork, and spread on a sheet pan and put in the fridge to cool completely if you are short on time.
- While the quinoa cools, finely chop the parsley and mint, halve the cherry tomatoes, dice the shallots, cucumber and peppers and slice the green onions.
- Whisk together the lemon juice, lemon zest, olive oil, salt, and harissa in a small bowl or jar. Taste and adjust.
- In a large bowl, combine the cooled quinoa with all the prepared vegetables, chickpeas and herbs. Pour the dressing over and toss well to combine.
- Taste and adjust seasoning - add more lemon juice, salt, or olive oil as needed.
- Cover and refrigerate for at least 30 minutes before serving. Toss again, finish with a drizzle of olive oil and fresh parsley leaves, and serve.
Notes
- The salad keeps for up to 3 days in the refrigerator - the flavors deepen beautifully overnight.
- Always cool the quinoa completely before assembling to keep the herbs bright and vibrant.
- Rinse the quinoa before cooking - this removes bitterness.
- For a more substantial meal, add chickpeas, grilled chicken, or crumbled feta.
Au plaisir mes amis,
ALL ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (8 and 5) and I run a marketing firm and a non-profit in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this Washington Post Article. We were featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment below.
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