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red quinoa tabbouleh
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4.97 from 33 votes

Red Quinoa Tabbouleh or Tabouli

This is my gluten free version of the classic Tabbouleh or Tabouli salad.
Prep Time20 minutes
Refrigerate30 minutes
Total Time50 minutes
Course: Salads
Cuisine: Middle Eastern
Keyword: Gluten free tabbouleh, how to make tabbouleh, how to make tabouli, Red Quinoa Tabbouleh, Red quinoa tabbouleh recipe, Red Quinoa Tabouli
Servings: 8
Calories: 142kcal
Author: Enri

Ingredients

  • 1 1/2 cups of red quinoa cooked
  • 4 cups of parsley leaves; washed dried, and finely chopped
  • 2 cups of tomato finely diced
  • 1/2 cup of red onion finely chopped
  • 1/4 cup of fresh lemon juice
  • 1/3 cup of extra virgin olive oil
  • Coarse sea salt

Instructions

  • Combine the olive oil, lemon juice, and sea salt in a large bowl. Mix well until the vinaigrette forms.
  • Combine the remaining ingredients in a large bowl and stir.
  • Pour the vinaigrette over the salad and mix well.
  • Cover and refrigerate for at least 30 minutes before serving.

Notes

You can save time by chopping the parsley in a food processor (affiliate link). The only precaution is not to over process it. 

Nutrition

Serving: 0.75cup | Calories: 142kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 22mg | Potassium: 339mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2902IU | Vitamin C: 49mg | Calcium: 56mg | Iron: 3mg