Recipes Quinoa Tabbouleh Be the first to rate & review! Quinoa is substituted for bulgur wheat in this gluten-free take on tabbouleh. Like the Middle Eastern version, this salad is jam-packed with herbs. By Anja Schwerin Updated on May 12, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Anja Schwerin Active Time: 20 mins Total Time: 45 mins Yield: 4 Ingredients 1/2 cup quinoa 1 cup water Salt 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 1/2 cups parsley leaves, finely chopped 1/2 cup mint leaves, finely chopped 1/2 cup cucumber, cut into a fine dice 12 cherry tomatoes, quartered Directions In a small saucepan, combine the quinoa, water and a pinch of salt and bring to a boil. Cover and simmer over moderately low heat until the water is absorbed, about 15 minutes. Remove from the heat and let cool completely. In a large bowl, whisk the olive oil with the lemon juice. Add the parsley, mint, cucumber, tomatoes and quinoa and toss. Serve the tabbouleh at room temperature or chilled. Make Ahead The salad can be refrigerated for up to 4 hours. Notes One Serving: 216 cal, 9 gm fat, 1.2 gm sat fat, 30 gm carb, 7.5 gm fiber, 7 gm protein. Rate it Print