Vegan Quinoa Tabbouleh

A fresh twist on the traditional Lebanese tabbouleh, this vegan quinoa tabbouleh salad is a gluten-free adaptation of a family favorite. By substituting bulgur with quinoa, it's perfect for those with gluten sensitivities.

Discovering my sensitivity to gluten led me to adapt classic dishes to align with a (mostly) gluten-free diet. This quinoa tabbouleh is a nod to the authentic Lebanese tabouli, a dish deeply cherished by the Lebanese community.

Fun fact: While tabbouleh and fattoush are both iconic Lebanese salads, they’re worlds apart! Tabbouleh is parsley-forward with a lemony bite, while fattoush stars crispy pita and a sumac-kissed dressing.

Rooted in personal experience and learning from my Lebanese elders, the art of preparing tabbouleh has been passed down through generations, as with other Lebanese salads.

Highlighted Ingredients and Variations

In this quinoa rendition, finely chopped flat-leaf parsley (cut off the hard stems), tomatoes, onions, and fresh mint are essential. To elevate the freshness, I added cucumbers.

Depending on the pairings, white beans can be a delightful addition. Other variations may include olives, toasted nuts, seeds, or fresh pomegranate arils. Sometimes I also like to add some chopped up Lebanese chickpea balls aka falafel, oh yum! Yes please!

Standard Tabbouleh Dressing 

The quinoa tabbouleh is dressed with a blend of fresh lemon juice, extra virgin olive oil, and salt. For a hint of heat, I often add a touch of cayenne pepper.

If you are on an oil-free diet, leave the oil out and adjust the amount of lemon juice to suit.

Preparation

Cook The Quinoa

Start by washing the quinoa under running cold water in a sieve. Gently massage it with your hands for at least a minute to remove bitterness. 

This step is crucial as quinoa is naturally bitter due to an outer coating containing saponins. Rinsing will help rid the bitterness. 

In a medium saucepan, add the washed quinoa and double the amount of cups of water. Bring it to a boil on high heat, then turn the stove down to low and cook for 13 minutes. Turn the heat off and allow the covered saucepan to stand for another 10 minutes. 

Then take off the lid, fluff the quinoa with a fork, and allow it to cool down to room temperature. 

To quicken the cooling time, spread the quinoa out onto a clean tray or plate as close to a single layer as possible. Here's a method for instant pot quinoa, if using this recipe, just use plain water. 

Toss the Salad 

In a large bowl, add the cooked and cooled quinoa along with all the remaining ingredients, and toss until well combined. 

Taste test and adjust the dressing as needed. Serve the salad cold.

Serving Suggestions

My family likes to enjoy this salad with vegan kibbeh a Lebanese bulgur loaf, potato kibbeh which is like a meatless tartare or tofu skewers (or any kind of shish tawook)