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A square, white bowl holds a no-tomato quinoa based tabbouleh. Beige quinoa, red pepper, cucumber, and parsley is visible throughout.
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5 from 1 vote

No-Tomato Quinoa Tabbouleh

This tabbouleh isn't quite traditional, for a couple of reasons. The bulgur wheat is subbed out for quinoa, a gluten-free option. Additionally, the tomatoes are swapped out for red peppers, as a personal taste thing. If you love tomatoes, feel free to use tomatoes!
Prep Time10 minutes
Cook Time15 minutes
Chilling Time3 hours 15 minutes
Total Time3 hours 25 minutes
Course: Side Dish
Cuisine: Gluten-free, Lebanese, Middle Eastern
Servings: 6 People
Calories: 244kcal
Author: Marie Porter

Ingredients

  • 1 Cup Uncooked Quinoa
  • 2 Red Bell Peppers Seeded and chopped
  • 2 Cucumbers Peeled, seeded, and chopped
  • 4 Green Onions Thinly sliced
  • 1 Bunch Parsley Chopped
  • 1 Bunch Mint Chopped
  • 1-2 Lemons - Zest and Juice ⅓-1/2 cup fresh juice
  • ⅓ Cup Olive Oil
  • 3-4 Garlic cloves Pressed or minced
  • 2 teaspoon Salt
  • 1 teaspoon Ground Pepper

Instructions

  • In a pot, bring quinoa and 2 cups hot water to a boil.
  • Cover, reduce heat to low, and simmer for 10-15 minutes or until all the water is absorbed.
  • Stir well, remove from heat, and transfer to a mixing bowl to cool a bit.
  • After 10-15 minutes, toss to fluff. Add peppers, cucumbers, green onions, parsley, mint, and lemon zest. Stir to combine.
  • In a separate bowl, combine remaining ingredients, whisking to combine well. Pour over salad, toss to combine.
  • Cover and chill for at least 3 hours before serving.

Nutrition

Calories: 244kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 788mg | Potassium: 460mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2222IU | Vitamin C: 69mg | Calcium: 52mg | Iron: 3mg