Tabbouleh (Dairy and gluten free)

This tabbouleh is not traditional or authentic. For one, it is gluten free. Two, it is not parsley salad. Three, if you use rainbow quinoa it is gorgeous! This is a fabulous appetizer!


Serves: 8
Prep Time: < 1 hour


½ teaspoon Olive oil
1 ½ cups Dry rainbow quinoa
3 cups Cool water
¼ cup Olive oil
¼ cup Fresh lemon juice
1 tablespoon Lime juice
3 cloves Minced garlic
1/3 bunch Parsley
½ each English cucumber, chopped into chunks
¼ cup Green onions, chopped
1 small can Black olives, sliced
4 oz Crumbled feta (optional)
5 leaves Mint, minced



Step 1:    In a small frying pan on medium heat toast quinoa in the olive oil until slightly toasty.
Step 2:    Combine toasted quinoa and water in a medium-sized sauce pan. Bring to a boil and simmer, covered for about ten to fifteen minutes, or until the quinoa is soft.
Step 3:    Mix in lemon juice, lime juice, and olive oil. Cover and refrigerate overnight.
Step 4:    Mix in the remaining ingredients.

2 Comments Add yours

  1. Mikhail says:

    Hi Zoe, it is Mikhail, it was my pleasure to meet you over dinner few days ago. Like your blog a lot – I like to cook myself and will try something from your blog. I think I will start with “Tabbouleh” since I like Mediterranean foot. One of my favorite is “Turkish baba ganoush”.

    Liked by 1 person

    1. Zoe says:

      Thanks! I hope you enjoy the Tabbouleh!


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