Gluten Free Quinoa Tabbouleh Salad
by: claire cary
This quinoa tabbouleh salad recipe is light, fresh, and makes the perfect side dish for any family get together. It's both vegan and gluten free and takes only 20 minutes to make!
Ingredients
Salad:
- 2 bunches of parsley stems removed (4 cups chopped)
- ¾ cup uncooked quinoa about 2 1/2 - 3 cups cooked
- 1 cup diced tomatoes
- 1 can chickpeas drained and rinsed
- ½ cup diced onion white or red
- 1 cup diced cucumber
- optional: 1/4 cup chopped mint
Dressing:
- ⅓ cup olive oil
- 1 clove garlic minced
- 2 teaspoons honey
- ½ teaspoon sea salt
- 3-4 tablespoons lemon juice
- 2 teaspoons dijon mustard
- ¼ teaspoon black pepper
Instructions
- Cook the quinoa. (Follow this guide)
- Remove the stems of the parsley and chop into very small pieces. I personally like to add the de-stemmed parsley to my food processor and pulse it a few times so it's very finely chopped, but you can also just use a knife if you prefer.
- Add to a large mixing bowl with the drained and rinsed chickpeas, bell pepper, cucumber, onion, and mint if using.
- Let the quinoa cool, and prepare the dressing in the meantime.
- Mix the olive oil, minced garlic, maple syrup, salt, lemon juice, dijon mustard, and black pepper together in a small bowl or salad dressing shaker.
- Add the cooled quinoa and dressing to the salad and mix until well incorporated.
- Top with additional salt and pepper if desired. Serve & enjoy!
Notes
This tabouleh salad will store in the fridge for about 5 days in an air tight container.
You can sub the tomatoes for chopped bell pepper if desired.
Serving: 1bowl / Calories: 221kcal / Carbohydrates: 24.2g / Protein: 6g / Fat: 11.9g / Fiber: 4.2g / Sugar: 2g
