Gluten-Free Tabbouleh
My gluten-free tabbouleh is a side dish I make often. My rendition of this Mediterranean dish substitutes quinoa for the bulgur wheat commonly used. The added cumin spice gives it a smoky, savory taste that begs you for seconds! It pairs well with most dinners. It’s so simple and versatile.
I will make this and bring it to friends and family houses for a side dish. There is always someone who asks me for the recipe.
Read to the end to get a FREE printable Gluten-Free Tabbouleh recipe card and a YouTube video tutorial.
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Ok let the fun begin, lets make this gluten-free-tabbouleh!
For this gluten-free tabbouleh you will need
- Quinoa
- Whole bunch of parsley
- Cucumbers
- Tomatoes
- Extra Virgin Olive Oil
- Lemon juice
- Apple cider vinegar
- Cumin
- Salt and pepper
To start, gather all the ingredients.
Cook the quinoa first so its cooled off when you mix everything together.
We like to eat it as cold salad on the side with our dinners.
Quinoa is a great option for gluten-free grain.
Quinoa seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains.
Cooling down the quinoa so its cold when all the ingredients are mixed together.
Gather all the ingredients and prepare them. Chop all the cucumbers, tomatoes and parsley pretty small.
Chopping them all on the flexible cutting board makes it super easy to roll up and slide them into the serving bowl.
These flexible cutting mats are a life changer.
The dressing
Next, prepare the dressing that ties the tabbouleh all together. Mix the extra virgin olive oil, apple cider vinegar, lemon juice, cumin, salt and pepper together until its emulsified. The salad dressing shaker is a great tool for this.
My favorite salad dressing gadget!
Pour the dressing into the diced vegetables and quinoa then mix well.
Mix it all together
At this point, the kids where chanting, “hurry up mom” that they wanted to eat it already. So I had to hurry up and finish filming for the blog. They were making me laugh!
All done!
OMG! This is mouth watering! I always say the cumin is my secret ingredient. I ask everyone that tries it if they can guess what it is. It gives just the best smoky, savory taste.
Make this and share with your guests and see if they can guess the spice too.
Get the same pretty glass serving bowl here.
Gluten-Free-Tabbouleh
Ingredients
- 1 cup Quinoa (uncooked)
- 2 cups water
- 3-4 cucumbers
- 3 tomatoes
- 1 whole bunch of parsley
- 1 cup extra virgin olive oil
- 4 tbsp apple cider vinagar
- 1 juice from a whole lemon
- 1 pinch cumin
- 1 pinch salt and pepper
Instructions
- Measure 1 cup quinoa and 2 cups water, put into pot and bring to a boil
- Bring down to a simmer and cover 10-15 mins or until water is absorbed
- Take off stove, let quinoa cool
- While the qunioa is cooling, chop a whole bunch of parsley, dice the cucumbers and tomatoes
- Make the dressing. Add the extra virgin olive oil, apple cider vinagar, lemon juice, cumin, salt and pepper to a jar. Shake it till emulsified.
- Add the quinoa to a serving bowl, add the diced vegtables, parsley and dressing.
- Mix all together and serve! Enjoy!
Watch the YouTube video tutorial
Some of my other gluten-free recipes
The best gluten-free flourless quinoa cake
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This looks delish! I love quinoa and this a great way to have it more often!
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