Recipes › Lunch

Quinoa Tabbouleh

Quinoa Tabbouleh – Forkwise recipe card (illustration, no photo yet)
LunchLebanese⏱ 30 minServes 4EasyForkwise original⭐ Star recipe · PlusGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • ¾ cup quinoa, rinsed
  • 1½ cups water
  • 3 large bunches flat-leaf parsley, finely chopped
  • 1 small bunch mint, finely chopped

…and 5 more ingredients.

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Ingredients

  • ¾ cup quinoa, rinsed
  • 1½ cups water
  • 3 large bunches flat-leaf parsley, finely chopped
  • 1 small bunch mint, finely chopped
  • 4 ripe tomatoes, finely diced
  • 4 spring onions, finely sliced
  • Juice of 2 lemons
  • 5 tbsp olive oil
  • 1 tsp salt

Method

  1. Simmer the quinoa in the water for 12 minutes until the water is absorbed. Spread out to cool.
  2. Mix the parsley, mint, tomatoes and spring onions in a bowl.
  3. Add the cooled quinoa, lemon juice, oil and salt and toss well.

Gluten-free check: Bulgur is wheat. Quinoa is naturally gluten-free; choose one labelled gluten-free.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.