Quinoa Tabouli

October 30, 2009

This quinoa tabouli is gluten-free and alkaline, and fresh and delicious. This version tastes just like conventional tabouli.

Quinoa Tabouli

This quinoa tabouli is gluten-free and alkaline, and tastes just like traditional tabouli.

Tabouli is my favorite salad, and this gluten-free version using cooked quinoa in place of cracked wheat is delicious. Traditional Lebanese varieties always add allspice, and this addition does add an extra dimension of flavor. But, you can omit it, and this salad still tastes yummy.

I’m not a fan of curly parsley, even as a garnish. I find it bitter and less flavorful than the flat-leaf variety, so stick to that in this recipe. I eat a ton of parsley in juices, smoothies, salads, soups, and other savory dishes. It has great culinary diversity, but also incredible healing potential.

This happy herb is a detox dynamo which acts as a chetalor and diuretic flusing flushing heavy metals from the bladder and kidneys. Parsley contains crazy-amazing cleansing compounds including myristicin, a volatile oil that activates antioxidant glutathione to kick environmental carcinogens to the curb; luteolin, a flavonoid antioxidant; and alkalizing minerals and anti-inflammatory vitamins. A heaping tablespoon of chopped parsley provides the daily allowance of vitamin K to build blood, so this salad is great for immunity, as well as healthy digestion. Parsley is also an ace against airborne allergens. I juice it regularly during hayfever season. See my allergies-be-gone green juice.

If you prefer to keep you salad completely raw, check out my raw cauliflower tabouli.

Other Alkaline Salads

Cauliflower Tabouli
Lemon Quinoa Salad with Basil
Lentil Salad with Zucchini and Mint
Chopped Salad with Avocado Dressing
Detox Vegan Spinach Salad

Let me know what you think of this quinoa tabouli in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.


Quinoa Tabouli

This quinoa tabouli is gluten-free and alkaline, and fresh and delicious. This version tastes just like conventional tabouli. 

Prep Time 45 minutes
Total Time 45 minutes
Servings 4 to 6
Author Tess Masters


  • 2 large bunches flat-leaf parsley, leaves finely chopped 
  • 4 large roma tomatoes, flesh scooped out, and finely diced
  • 1 English cucumber, flesh scooped out and finely diced
  • 1 cup cooked white quinoa
  • 1/2 cup  finely chopped green onion (white and green parts)
  • 1/4 cup  finely chopped mint leaves, plus more to taste
  • 1/4  cup  extra virgin olive oil,  plus more to taste
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 teaspoon  Celtic sea salt, plus more to taste
  • 1/4  teaspoon freshly ground black pepper, plus more to taste
  • 1/4 teaspoon  all spice, plus more to taste


  1. In a large bowl, toss all of the ingredients together until well combined. Tweak mint, olive oil, lemon juice, salt, pepper, and allspice to taste. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak


Comments 8

  1. Simple, fresh, gorgeous!!! I LOVE!!! Loving the cheeky mint in here, it brings it all to life! Perfect for Summer! You’re so creative Blender Girl!!!!

  2. Absolutely, positively, love this perfectly created salad! It uses ingredients I always have on hand, and it’s just a fantastic collaboration of all of them. Can’t wait to make it again soon using some more fresh mint!

    1. Yes! You can really make this simple salad your own. The more mint the better for me too 🙂
      Great to be connected through Body Ecology.

      1. Just finished making this again this morning, using all the mint I could get from my fully blooming houseplant 🙂 And this go-round, I made it with black quinoa, and fellow piggies — do try! It is absolutely BEAUTIFUL!

  3. I made this last night, even though I am not a huge Quinoa fan.. trying to go glute free. It was just wonderful! Thanks for this!! It will be a staple.

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