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Karen's Quinoa Tabbouleh - Vegetable Salad (Naturally Gluten-Free)

Karen’s Quinoa Tabbouleh – Vegetable Salad (Naturally Gluten-Free)

My version of they 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!

My version is fresh and light; adds a bevy of farm-fresh vegetables. See below for the recipe for my Lemony-Scallion Dressing
Serve the Tabbouleh mixed together, or in pretty colorful rows to show off the ingredients

Karen's Quinoa Tabbouleh - Vegetable Salad (Naturally Gluten-Free)


¾ cup white quinoa, rinsed

⅛ 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

½ cup hearts of palm, sliced ½” thick

½ cups roasted red peppers, thinly sliced

½ cup green and kalamata olives, pitted, sliced

½ cup cooked garbanzo beans, drained

⅓ cup red onion, thinly sliced

½ cup colorful cherry tomatoes, sliced in half

⅓ cup watermelon radish, sliced thinly into half moon shapes

¼ cup fresh mint leaves, sliced or torn

1 recipe Lemony-Scallion Dressing, see recipe



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.
Remove from heat, fluff with a fork.
Make the Lemony-Scallion Dressing.


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. 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:
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
6 tablespoons extra virgin olive oil.


In a small bowl, whisk first 6 ingredients until well blended.
Slowly stream in the olive oil to make an emulsified dressing.
(If making in advance, store in a clean glass container in the refrigerator.)

The cooked quinoa makes 1 1/2 cups. 3 cups of packed parsley yields 1 cup finely chopped.


See BLOG for more photos and information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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