Gluten-Free Quinoa Tabouli

Do you have an abundance of parsley in your garden this Spring? Here’s a yummy use for it!


2 cups water

 2 cups flat-leaf parsley loosely packed, very finely sliced

 ½ cup fresh mint leaves, finely sliced

 3 spring onions/scallions, finely sliced

 250 gm cherry tomatoes, quartered 

2 tablespoon freshly squeezed lemon juice (or to taste)

½ cup extra virgin olive oil

sea salt and freshly ground black pepper, to taste

 Recipe Measurements:

For accuracy, we recommend weighing your ingredients. This will produce the best results.


  • Put the quinoa in a fine-meshed sieve and rinse well under cold, running water, swishing the quinoa with your hand. Drain the quinoa well.
  • Add 2 cups of water to a medium-size saucepan. Add the quinoa. Over medium-high heat bring it to a boil. Lower the heat and simmer, covered for about 10 minutes, until the seeds are tender. When they are cooked you will notice that they have little curly “tails”.
  • Remove the saucepan from the heat. Place a clean tea towel or 3 layers of paper towel over the saucepan.  Put the lid back on and set aside for 5 minutes. The tea towel/paper towel will absorb excess moisture.
  • Fluff the quinoa with a fork, then turn it into a bowl and leave to cool completely.
  • Add the finely sliced parsley, mint, spring onions/scallions and quartered tomatoes to the quinoa.
  • Add the olive oil and lemon juice, sea salt and freshly ground black pepper and gently toss the ingredients together.
  • Taste and adjust the seasoning if necessary, adding more olive oil, lemon juice, salt and pepper as required. The salad should have a bright, lemony flavour but adjust it to your personal taste.
  • Serve at room temperature or refrigerate and serve cold.
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