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Gluten Free Tabbouleh Recipe

Serves 4


  • 175g quinoa
  • 600ml water
  • 10 vine-ripened cherry tomatoes, deseeded and chopped.
  • 3-inch piece cucumber, diced
  • 3 spring onions, finely chopped
  • juice of 1/2 lemon
  • 2 tbsp extra virgin olive oil
  • 4 tbsp chopped fresh mint
  • 4 tbsp chopped fresh coriander
  • 4 tbsp chopped fresh parsley
  • Salt and Pepper

1. Put the quinoa into a medium-sized saucepan and cover with the water. Bring to the boil, then reduce the heat, cover and simmer over a low heat for 15 minutes. Drain if necessary.

2. Leave the quinoa to cool slightly before combining with the remaining ingredients in a salad bowl. Season to taste with salt and pepper before serving.

Serving Analysis

  • Calories 283
  •  Carbohydrate 43g
  • Sugars 6.82g
  • Fat 10.4g
  • Saturates 0.38g

Nutritional Fact

The super-nutritious grain quinoa is used here instead of the usual bulgar wheat or couscous to make this filling salad. It is as its most flavourful when served at room temperature.