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Gluten Free Tabbouleh









Useful Information

Preparation Time –

10 mins

Cooking Time –

20 min

Difficulty –


Portions –



  • 2 bunches of fresh green parsley
  • 1 cup quinoa
  • 2 cups fresh water for boiling
  • 1⁄2 cucumber, finely chopped
  • 3 spring onions, finely chopped
  • 8-10 mint leaves, finely chopped
  • 1 tsp garlic powder (or a fresh clove)
  • 250g fresh tomatoes, finely chopped
  • 2 Tbsp freshly squeezed lemon juice
  • 2-3 Tbsp good quality olive oil
  • Salt and pepper to season

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    Tabbouleh has to be one of my favourite side dishes. Tabbouleh is a side salad made up of parsley, tomatoes, cucumbers, lemon and garlic. It is green, fresh and super tasty.

    In this recipe, I use quinoa rather than the more original bulgur wheat. It means it’s gluten-free and works just as well. Parsley is a great tonic and natural diuretic. It is loaded with precious Vitamin K, which is important for healthy bones.



    • In a deep saucepan, bring the quinoa and 2 cups of water to the boil, then take off the heat and cover. Stir
      occasionally to allow the water to be absorbed fully. Using a fork, keep working the quinoa regularly for 10-
      15 minutes to keep it fluffy and help water absorption. Allow to cool completely.
    • In a separate bowl, add all the other ingredients, mix them well. Then fold in the quinoa. Season with salt and
      pepper to serve.

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