{"id":46669,"date":"2025-06-29T15:26:52","date_gmt":"2025-06-29T20:26:52","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=46669"},"modified":"2025-06-29T15:26:55","modified_gmt":"2025-06-29T20:26:55","slug":"quinoa-tabbouleh","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/quinoa-tabbouleh\/","title":{"rendered":"Quinoa Tabbouleh"},"content":{"rendered":"\n
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Tabbouleh fans, have you tried making it with quinoa?<\/strong> This recipe is a fun variation on classic tabbouleh<\/a> made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar. <\/p>\n\n\n\n

Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional<\/em> and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.<\/p>\n\n\n\n

This herbaceous salad is so refreshing on a warm day.<\/strong> It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it. <\/p>\n\n\n\n\n\n\n\n

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Recipe Tips & Tricks<\/h2>\n\n\n\n

This quinoa recipe incorporates all the techniques I learned while developing my Best Tabbouleh Recipe<\/a>, which really is the best!<\/p>\n\n\n\n

1) Cook your quinoa according to the recipe below.<\/h3>\n\n\n\n

I swear by my go-to quinoa cooking method<\/a>, which differs from the directions you’ll find on the package. It yields perfectly fluffy quinoa every time. <\/p>\n\n\n\n

2) Salt your tomato and cucumber, then drain them.<\/h3>\n\n\n\n

This method concentrates the flavors of the tomato and cucumber, and ensures that your salad doesn’t become diluted by excess liquid. Combine the tomato and cucumber in a bowl with some salt, and set it aside while you chop the parsley. Drain off the excess juice before stirring the salad together. Easy enough!<\/p>\n\n\n\n

3) Use plenty of parsley and chop it finely.<\/h3>\n\n\n\n

This recipe calls for three bunches of curly parsley. It’s much easier to chop that much parsley in your food processor, rather than by hand. Don’t worry about removing the thin parsley stems—they offer great flavor.<\/p>\n\n\n\n

4) Season liberally with lemon juice and salt.<\/h3>\n\n\n\n

Tabbouleh should be zingy and full of flavor. To get there, be sure to use enough lemon juice and salt. You’ll find my recommended quantities in the recipe below.<\/p>\n\n\n\n

Watch How to Make Quinoa Tabouli<\/h3>\n\n\n\n
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Quinoa Tabbouleh Serving Suggestions<\/h2>\n\n\n\n

All of these options are gluten-free, like this one: <\/p>\n\n\n\n