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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.