• Quinoa Salad, a Gluten-free version of Tabulah


    Quinoa Salad, a Gluten-free version of Tabulah

    Course Salad, Side Dish
    Recipe Category All Recipes, Salad, Sides
    Author Christine Andrew


    • 1/2 bunch parsley, leafy end chopped finely
    • 2 bunches green onions, chopped
    • 10 mint leaves (approx 1 cup) cut up
    • 1 1/2 -2 tomatoes, chopped
    • 2 cloves garlic, minced
    • salt and pepper to taste
    • 1 1/2 cups Quinoa, cooked and cooled


    • 3 tablespoons of fresh lemon juice
    • 1/4 cup olive oil


    • Cook Quinoa according to directions. Let it cool completely.
    • Prepare vegetables, herbs and spices.
    • Mix into the Quinoa. Add the dressing.
    • You may need to add more dressing due to the Quinoa absorbing the juice and oil.
    • Garnish with the top sprig of peppermint.
    • Keep refrigerated and serve cold.