Gluten Free Tabbouleh Recipe
An easy gluten free tabbouleh salad packed with fresh parsley and mint, fluffy quinoa, creamy avocado, and crunchy chickpeas for extra protein. Ready in 30 minutes!
Servings: 6 servings
Calories: 338kcal
Ingredients
- 1 cup quinoa, uncooked
- ½ teaspoon salt
- juice of 2 lemons (about 2 Tablespoons)
- zest of ½ lemon
- ½ cup extra-virgin olive oil
- salt and pepper
- 1 pint cherry tomatoes, halved
- 1 (15-ounce) can chickpeas, drained and rinsed
- 5 scallions, thinly sliced
- 3 cups flat-leaf parsley, finely chopped
- ½ cup mint, finely chopped
- 1 avocado, sliced lengthwise
Instructions
- Rinse 1 cup of quinoa and add to a saucepan. Add 2 cups of water and ½ teaspoon of salt. Bring to a boil. Reduce heat to low, cover, and simmer for around 20 minutes, or until all of the liquid is absorbed. Transfer to a medium-sized bowl to cool slightly.
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper. Set aside.
- Add tomatoes, chickpeas, scallions, parsley, and mint to bowl with cooled quinoa and toss to combine. Add dressing and toss once more. Top with avocado slices.
- Store in an airtight container in the refrigerator for up to 4 days.
Video
Notes
- Storage: Cover bowl and store in the refrigerator for up to 4 days.
- Make ahead: You can either cook the quinoa up to 24 hours ahead of time and store it in the refrigerator until ready to assemble the salad, or prepare the salad up to 24 hours ahead of time and store it (covered) in the refrigerator.
- Use freshly-squeezed lemon juice. Because lemon juice and lemon zest are one of the key flavors in this salad, fresh lemon juice really makes a difference.
- Rinse quinoa before cooking. Although most brands sold in the U.S. sell pre-rinsed quinoa, it doesn't hurt to give it another rinse! Just be sure to use a fine-mesh strainer.
- Serve chilled or at room-temperature.
Nutrition
Calories: 338kcal | Carbohydrates: 27g | Protein: 7g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Sodium: 226mg | Potassium: 710mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3225IU | Vitamin C: 64mg | Calcium: 84mg | Iron: 4mg