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This fresh, easy salad substitutes quinoa for traditional bulgur wheat to make a gluten-free version of a favorite Mediterranean salad: tabbouleh. Serve it as a meal for lunch or a side with shish-kebob, grilled seafood, or even roasted vegetables. It’s a great dish to take to a potluck!
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Quinoa Tabbouleh with Feta
This fresh, easy salad substitutes quinoa for traditional bulgur wheat to make a gluten-free version of a favorite Mediterranean salad: tabbouleh. Serve it as a meal for lunch or a side with shish-kebob, grilled seafood, or even roasted vegetables. It’s a great dish to take to a potluck!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 8
- Category: Salads & Dressings
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- Kosher salt and freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 cup good olive oil
- 1 cup thinly sliced scallions, white and green parts (5 scallions)
- 1 cup chopped fresh mint leaves (2 bunches)
- 1 cup chopped flat leaf parsley
- 1 seedless cucumber, peeled and diced
- 2 cups cherry tomatoes, halved through the stem
- 2 cups medium-diced feta (8 ounces)
Instructions
- Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they’ll have little curly tails).
- Drain, place in a bowl and immediately add the lemon juice, olive oil, and 1 to 1 1/2 teaspoons of salt.
- In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt, and 1 teaspoon of pepper. Add the quinoa and mix well.
- Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
Have you tried this recipe? It’s so easy and makes for a pretty dish for your friends and family—please tell us how it turned out for you.
