Quinoa Tabbouleh is a fun spin on a classic tabbouleh salad! I’ve swapped out traditional Tabbouleh for quinoa, which makes this dish gluten-free and adds a kick of protein. I’ve also added in spinach, for an extra pop of nutrition. This gluten-free and vegan recipe is the perfect make-ahead side, and also works great for a light lunch. For those with special diets, I’ve included low carb and oil-free versions.
If using chia gel in place of oil, combine chia seeds and water and stir well. Set aside for 10 minutes, or until a gel forms.
Combine spinach, mint, and parsley in a food processor and pulse until chopped. Add in garlic, lemon juice, soy sauce or tamari, and olive oil or chia gel and pulse a few more times until well combined.
In a large bowl combine quinoa, grape tomatoes, cucumber and roasted red pepper. Top with spinach mixture and stir until combined.
VARIATIONS FOR THIS RECIPE: Add in 2 tablespoons tomato paste and 1 tablespoon harissa for a Turkish Tabbouleh. If quinoa isn’t your thing, try substitute brown rice or gluten-free couscous. Add 1 cup of chickpeas for an extra punch of protein and fiber.DIETARY VARIATIONS: To make this recipe low-carb and keto friendly, use cauliflower rice in place of the quinoa. If you are trying to keep your carb count very low, reduce the tomatoes to 1 cup. To make this recipe soy free, omit the tamari and use coconut aminos. To make this recipe oil-free, follow the instruction #1 to use chia gel in place of oil.TIPS FOR MAKING QUINOA TABBOULEH: This Quinoa Tabbouleh is best after it has sat for a few hours to allow the flavors to combine. It is best served within 5 days.