Can I make this ahead of time?

Yes! In fact, this gluten-free quinoa tabbouleh salad tastes even better after a few hours in the fridge as the flavors develop.

Can I use another oil?

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.

What tomatoes work best?

Cherry tomatoes, plum tomatoes, grape tomatoes, and roma tomatoes all work wonderfully. Use whichever fresh tomatoes are sweetest and most flavorful.

Gluten-free Quinoa Tabbouleh Salad

Name: Gluten-free Quinoa Tabbouleh Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 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, 15.5 oz cans of chickpeas; 1 red bell pepper; 1 yellow bell pepper

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

Scale

- - 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, 15.5 oz cans of chickpeas
- - 1 red bell pepper
- - 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.