Gluten-Free Quinoa Tabbouleh with Fresh Tomatoes and Mint

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing take on traditional tabbouleh using nutty quinoa instead of gluten-containing bulgur, combined with crisp tomatoes and bright mint. This middle eastern-inspired gluten free (vegetarian) ready in about 25 minutes pairs quinoa, water, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Middle Eastern cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa thoroughly under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is tender.
  2. Step 2: Remove quinoa from heat and let it sit, covered, for 5 minutes, then fluff with a fork and transfer to a large mixing bowl to cool to room temperature.
  3. Step 3: Add 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup chopped fresh mint leaves, and 1/4 cup chopped fresh parsley to the cooled quinoa.
  4. Step 4: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: Pour the dressing over the quinoa salad and toss gently to combine all ingredients evenly. Chill for 30 minutes before serving for flavors to meld.

Frequently asked questions

How long does Gluten-Free Quinoa Tabbouleh with Fresh Tomatoes and Mint take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gluten-Free Quinoa Tabbouleh with Fresh Tomatoes and Mint?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Gluten-Free Quinoa Tabbouleh with Fresh Tomatoes and Mint?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gluten-Free Quinoa Tabbouleh with Fresh Tomatoes and Mint for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gluten-Free Quinoa Tabbouleh with Fresh Tomatoes and Mint gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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