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Parsley Tabbouleh with Quinoa Recipe (Gluten Free, Vegetarian, Vegan)

This Parsley Tabbouleh with Quinoa is a bright and healthy herb salad recipe where parsley is the main ingredient – gluten free, vegetarian, and vegan. This is out go-to salad for entertaining guests, and is always on the menu for summer BBQs and potlucks.

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I could probably (…OK, definitely) eat tabbouleh every single day.  This is the perfect salad for anytime of the year, for lunch or for dinner, served warm or chilled.  This recipe is super easy to prepare and makes a ton of tabbouleh so there are always leftovers which get better the longer they sit in the fridge.

This Quinoa Tabbouli Recipe Is:

  • Bright
  • Fresh
  • Lemony
  • Savory
  • Delicious Anytime of Year
  • The Best Cookout Salad Recipe
  • Vegetarian, Gluten Free, Vegan, and SO Good!

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Make Tabbouleh Gluten Free for a Healthy Version

This gluten free quinoa tabbouleh recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.

What’s In This Tabbouleh with Quinoa Salad?

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30 Minute Side Dishes for Entertaining

This quinoa tabbouleh is what I call an Easy Entertaining Recipe – which is on your table in about 30 minutes, especially if you have pre-cooked quinoa.  These quick and simple recipes are perfect for those last-minute potluck invites, or when you just want a healthy home cooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)!  If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for summer entertaining for that next-level gift your host will love!

How Do I Make Tabbouleh with Quinoa?

For the Quinoa

  1. You could always try my recipe for Perfect Quinoa in the Rice Cooker!
  2. If doing on the stovetop: Add quinoa to a medium saucepan, and wash/drain quinoa in the sink.  Add 3 cups of water to the pot (and a little splash of olive oil), and bring the quinoa to a boil.  Once boiling, cover the pot with a lid, and slowly simmer until quinoa absorbs all water… usually about 15 minutes.  Fluff with fork, and set aside. 

For the Salad

  1. Wash the parsley and mint, and pat dry.  Finely chop (or use a food processor!) each bunch of parsley, use both the leaves and stems.  Repeat with the mint, and add the greens to a large mixing bowl.
  2. Finely dice the tomatoes (usually 3 large, or 1 pint of cherry).  I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large roma or beefsteak tomatoes will work just fine anytime, especially in season!
  3. Slice green onion and add to the bowl along with the greens and tomatoes.

For the Dressing

  1. In a pint or quart sized mason jar: juice 2 large lemons, removing seeds.  Add equal part olive oil to the lemon juice.  Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing.  Add a lil salt, add a lil pepper, and shake the jar to combine.
  2. If you want to spice it up, add a few red pepper flakes to the dressing too!

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Other Recipes With Parsley You’ll Love!

Parsley Noodle Soup Recipe (Vegetarian, Vegan, Gluten Free Option)

Tropical Parsley Smoothie Recipe (Vegan, Gluten Free)

Avocado Parsley Pesto (Vegan, Gluten Free, Paleo, Keto, Whole30, Low Sodium)

Cucumber and Herb Salad Recipe (Vegetarian, Gluten Free, Vegan)

5 Minute Easy Chimichurri (Vegan, Paleo, Whole30, Gluten Free)

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Get the Same Ingredients for This Gluten Free Tabbouleh with Quinoa:

I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here!

As always, if you make this vegan and gluten free quinoa tabbouli recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

parsley tabouli with quinoa salad green onions olive oil mint and parsley salad with grains healthy plant based gluten free tabbouleh with quinoa no wheat

Tabbouleh with Quinoa

The Herbeevore
This Parsley Tabbouleh with Quinoa is a bright and healthy herb salad recipe where parsley is the main ingredient - gluten free, vegetarian, and vegan. This is out go-to salad for entertaining guests, and is always on the menu for summer BBQs and potlucks.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer, Salad, Side Dish
Cuisine American, Middle Eastern
Servings 8 servings
Calories 252 kcal

Ingredients
  

For the Salad:

For the Dressing:

Instructions
 

For the Quinoa

  • You could always try my recipe for Perfect Quinoa in the Rice Cooker!
  • If doing on the stovetop: Add quinoa to a medium saucepan, and wash/drain quinoa in the sink.  Add 3 cups of water to the pot (and a little splash of olive oil), and bring the quinoa to a boil.  Once boiling, cover the pot with a lid, and slowly simmer until quinoa absorbs all water… usually about 15 minutes.  Fluff with fork, and set aside.

For the Salad

  • Wash the parsley and mint, and pat dry.  Finely chop (or use a food processor!) each bunch of parsley, use both the leaves and stems.  Repeat with the mint, and add the greens to a large mixing bowl.
  • Finely dice the tomatoes (usually 3 large, or 1 pint of cherry).  I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large roma or beefsteak tomatoes will work just fine anytime, especially in season!
  • Slice green onion and add to the bowl along with the greens and tomatoes.

For the Dressing

  • In a pint or quart sized mason jar: juice 2 large lemons, removing seeds.  Add equal part olive oil to the lemon juice.  Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing.  Add a lil salt, add a lil pepper, and shake the jar to combine.
  • If you want to spice it up, add a few red pepper flakes to the dressing too!

Nutrition

Calories: 252kcalCarbohydrates: 24gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 13mgPotassium: 322mgFiber: 3gSugar: 2gVitamin A: 256IUVitamin C: 10mgCalcium: 41mgIron: 2mg
Keyword Gluten Free Tabbouleh with Quinoa, Quinoa Tabbouleh Recipe, Quinoa Tabbouli Gluten Free, Quinoa Tabbouli Recipe, Quinoa Tabouli Recipe, Tabbouleh with Quinoa Recipe, Tabouli with Quinoa
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in Dinners, Dressing, Favorites, For Entertaining, Gluten Free, Holiday Recipes, Lunches, Make Ahead, Rice Cooker Recipes, Salads, Side Dishes

5 Comments

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