Karen’s Quinoa Tabbouleh Salad ~ With a Melange of Fresh Crisp Vegetables (Naturally Gluten-Free)
Jul 24, 2025
My version of the healthy Middle Eastern Salad spiked with a melange of Vegetables is tossed in a Zesty Lemony- Scallion Dressing. One of the healthiest salads you can eat. Refreshing and Addictive!
You will LOVE this healthy Middle Eastern Salad!
Why I add good quality vegetables to every meal:
Vegetables benefit your skin and bones by supplying highly bioavailable nutrients that work together synergistically for optimal health and beauty.
They contain a plethora of phytonutrients that help guard against aging by preventing cell damage from stress, ultraviolet light, and environmental toxins.
The most time-consuming part of making tabbouleh is preparing the parsley!
Washing, drying and hand chopping! Over chopping can bruise the parsley and create a limp, mushy salad. It is challenging to chop parsley in a food processor – but doable!!
It needs to be super-dry – and the curly variety stands up better to the blades of the processor. So – I use a sharp knife and tightly bunch the parsley with its tender stems and chop away on my cutting board.
Parsley is a nutritional powerhouse, rich in vitamins A (beta carotene), C and K, and packed with health-promoting flavonoids. Tabbouleh is meant to clean the palate and freshen the breath.
What is Tabbouleh/ Tabouli and it’s benefits:
Its is is probably the most famous recipe in the Lebanese cuisine.
The Middle Eastern salad can be labor of love as it requires some time in the kitchen to chop ingredients to perfection.
Traditional Tabbouleh ingredients include: Soaked Bulgur Wheat, Tomatoes, Parsley, Mint and a Lemon Olive Oil Dressing … Cucumber is a more recent addition.
Why substitute for Quinoa?
Quinoa is a wonderful substitution for bulgur – its gluten-free, and will soak up the lemony-dressing beautifully like bulgur does.
As Vegetarian and Vegan Cuisine becomes more popular and recognized – my version of Tabbouleh is by no means “classic,” it’s a salad I can eat every day, for lunch and dinner – and savor every bite.
Quinoa is both a carbohydrate and a protein. While it is often categorized as a grain and is a good source of carbohydrates, it is also a complete protein, meaning it contains all nine essential amino acids.
In essence, quinoa is a versatile food that offers a good balance of carbohydrates, protein, and other essential nutrients.
My Version:
Is fresh and light; adds a bevy of farm-fresh vegetables: Parsley and Kale are added to the Quinoa; Tomatoes, Cucumbers, Red Onion, Roasted Red Peppers, Watermelon Radishes, Olives and Hearts of Palm are tossed in, as well as Garbanzo Beans (I can’t resist adding a good dose of protein.)
Fresh Mint is essential as it adds a bright flavor…
a Lemony-Scallion Dressing adds a zesty punch!
Sometimes I add grilled proteins to this colorful Tabbouleh salad, such as chicken, shrimp or tofu.
An awesome Tabbouleh recipe execution is highlighted by how lemony it is!!
Traditionally, tabbouleh is a part of mezze (appetizers):
Originated in Lebanon and Syria – Tabbouleh Salad is eaten by hand scooped up with a romaine lettuce leaf, white cabbage or fresh vine leaves. Another common way is to enjoy tabbouleh is with pita bread, using it to scoop up the salad or spreading it on the pita like a dip.
The word “tabbouleh” itself comes from the Arabic word “tabil,” meaning “to season,” reflecting its emphasis on fresh herbs and spices.
The Lemony-Scallion Dressing combines fresh lemon juice with seasonings and minced scallions, extra virgin olive oil is whisked in. The salad should be moist but not drenched.
Enjoy they healthy, vitamin-packed salad. One to make all summer long.
Karen
ALSO SEE:
Want some more INSPIRATION?
See ALL OF MY CREATIVE SALADS
Karen’s Quinoa Tabbouleh Salad ~ With a Melange of Fresh Crisp Vegetables (Naturally Gluten-Free)
Ingredients
- 3/4 cup white quinoa, rinsed
- 1/8 teaspoon tumeric
- 3 cups packed parsley, cleaned and dried – chopped finely; can use fine stems
- 1 cup curly green kale, cleaned, ribs removed, sliced thinly
- 2 small persian cucumbers, sliced thinly into half moon shapes
- 1/2 cup hearts of palm, sliced 1/2″ thick
- 1/2 cups roasted red peppers, thinly sliced
- 1/2 cup green and kalamata olives, pitted, sliced
- 1/2 cup cooked garbanzo beans, drained
- 1/3 cup red onion, thinly sliced
- 1/2 cup colorful cherry tomatoes, sliced in half
- 1/3 cup watermelon radish, sliced thinly into half moon shapes
- 1/4 cup fresh mint leaves, sliced or torn
- 1 recipe Lemony-Scallion Dressing, see recipe
Instructions
Cook Quinoa:
- Add 1 1/2 cups of filtered water to a one quart pot with turmeric and rinsed quinoa. Bring to a boil, cover and turn heat down to a simmer. Cook the quinoa until tender and plump – about 12 – 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat, fluff with a fork. Make the Lemony-Scallion Dressing.Chop and prepare vegetables and other add-ins.
- Add the quinoa to a large bowl. Add the chopped parsley and kale. Toss with 3 tablespoons of the lemony dressing and toss well. Add the remaining chopped vegetables and add- ins. Add a few more tablespoons of the dressing, toss well.
To Serve:
- Add sliced or torn mint. Serve with extra dressing on the side. Garnish with extra mint sprigs.
Lemony-Scallion Dressing:
- In a small bowl add: 3 tablespoons fresh lemon juice, 1 teaspoon finely grated garlic, 1/8 teaspoon sea salt (more to taste), 1/4 teaspoon dried oregano, 2 teaspoons fresh scallions, minced 1/2 teaspoon dijon mustard. Mix well with a wire whisk – stream in 6 tablespoons of extra virgin olive oil to make an emulsified dressing.(If making in advance, store in a clean glass container in the refrigerator.)
Notes:
- The cooked quinoa makes 1 1/2 cups. 3 cups of packed parsley yields 1 cup finely chopped.
Notes
Use the vegetables and add-ins you like. The recipe is the most delicious with a bevy of these add-ins. The nutritional analysis does not include the Lemony-Scallion Dressing. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
