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Tabbouleh Salad Recipe (Gluten Free)

Gluten Free Quinoa Tabbouleh Salad (Tabouli)

Gluten Free Quinoa Tabbouleh Salad (Tabouli) "parsley & quinoa salad" is a refreshing vegetarian side dish, dip, or addition to another recipe!  

Adapted from: Ma Baseema, Middle Eastern Cooking with Chaldean Flair

Servings 6 cups
Author Kelli Shallal MPH RD

Ingredients

Instructions

  1.  Wash and dry (the best you can) your herbs. I chose to use my food processor to finely chop the parsley and mint, but it's up to you.  If you use your food processor I recommend chopping half the stem off of the parsley, you don't want too many stems.  Then adding them by bunches stem first into the running food processor.  You can't add them all at once because they will turn into mush, but you do want them to be finely chopped.  The best way to achieve this is to turn on the food processor with the chopping blade, add 1/4 of a bunch to the shoot stem first then switch to a pulse,  5-10 times.  Remove that bunch and place in a large mixing bowl and repeat until all the herbs have been chopped.  Or you can chop by hand!  
  2. Once you have all the herbs finely chopped and the tomatoes diced, add all the salad ingredients to a large mixing bowl.  
  3. In a separate smaller mixing bowl combine all the salad dressing ingredients with a whisk. 
  4. Pour salad dressing over the salad until well mixed.  
  5. Best if soaked in dressing in the refrigerator for 4-6 hours minimum.  

Recipe Notes