Real Recipes From Real Home Cooks ®

toss the gluten tabouli

Recipe by
Mary Ellen Taylor
The Villages, FL

This gluten free Tabbouleh is a colorful, healthy addition to a luncheon menu. Try stuffing halved small peppers with it and serve with chicken salad and fruit.

yield 8 serving(s)
prep time 1 Hr
cook time 10 Min
method Stove Top

Ingredients For toss the gluten tabouli

  • 2 bag
    tri-color quinoa (success brand)
  • 3 Tbsp
    olive oil
  • 1 md
    lemon juice and zest
  • 1 Tbsp
    shallot minced
  • 1 Tbsp
    dijon mustard
  • 1/2 c
    fresh parsley chopped
  • 1/2 c
    cucumber, peeled, seeded and chopped
  • 1 c
    cherry tomatoes halved
  • 1 Tbsp
    fresh mint chopped
  • 1/2 c
    carrots shredded
  • 1/4 c
    feta cheese

How To Make toss the gluten tabouli

  • 1
    Cook quinoa according to package directions, cool
  • 2
    In a medium bowl, whisk together olive oil, lemon juice, zest, shallot, mustard.
  • 3
    Fold in quinoa, parsley, cucumber, carrots, tomatoes, and mint. Optional: add salt and pepper to taste. Top with feta cheese.