Recipe: Quinoa Tabbouleh (Gluten-free)

Gluten-free quinoa stars in tasty tabbouleh


Introduce healthy quinoa into your gluten-free diet with this tasty tabbouleh. This ancient Aztec grainlike seed is packed with protein and has a nutty flavor. Be sure to buy it pre-rinsed or rinse it first to prevent a bitter flavor.


1 ½ cups cooked quinoa
2 cups seeded and diced tomatoes
1 cup diced seeded cucumber
1 cup chopped fresh flat leaf parsley
½ cup chopped onion
3 tablespoons chopped fresh mint
1 large garlic clove, chopped
Juice of 1 fresh lemon
2 tablespoons olive oil
½ teaspoon black pepper


1. Combine quinoa, tomatoes, cucumber, parsley, onion, mint, garlic and black pepper.
2. Mix lemon juice, olive oil and add to tabbouleh.
3. Toss until well mixed.

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Nutrition information

Makes 6 servings

Calories: 131
Protein: 3 g
Carbohydrate: 17.5 g
Fat: 5.5 g
Saturated fat: 0.7 g
Dietary fiber: 3 g
Sodium: 144 mg
Calcium: 75.6 mg

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  • Vikki Sorenson-Perpinan

    I have been making this all summer and have had some problems with the quinoa being too wet. Well someone suggested I sprout the quinoa, jackpot! It worked great and was really tasty…My new favorite salad