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Gluten-Free Tabbouleh

Serves 4
Time 15 min
Quinoa takes the place of traditional bulgur in this flavorful salad. It can stand alone as a vegetarian main dish, thanks to quinoa's protein content, or be served as a side dish or sandwich filling.
Ingredients
  • 1 cup cooked quinoa
  • 1 cup finely chopped fresh flat-leaf parsley
  • 5 green onions finely chopped
  • 2 cups small grape tomatoes halved
  • 1 cucumber peeled and seeded, thinly sliced
  • 1 lemon Juice of
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • Crushed red chile flakes optional
Method

Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup cooked quinoa
  • 1 cup finely chopped fresh flat-leaf parsley
  • 5 green onions finely chopped
  • 2 cups small grape tomatoes halved
  • 1 cucumber peeled and seeded, thinly sliced
  • 1 lemon Juice of
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • Crushed red chile flakes optional