Toss the Gluten Tabouli

Mary Ellen Taylor


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.


☆☆☆☆☆ 0 votes

1 Hr
10 Min
Stove Top


  • 2 bag(s)
    tri-color quinoa (success brand)
  • 3 Tbsp
    olive oil
  • 1 medium
    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.

Printable Recipe Card

About Toss the Gluten Tabouli

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: Middle Eastern
Other Tag: Healthy
Hashtag: #heart-healthy

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