gluten free, dairy free, quinoa, tabouli, taboulleh

Quinoa Tabouli (Taboulleh)



  1. Mix all ingredients in a large bowl.
  2. Serve hot or cold.


These amounts are approximates. Often I add enough of an ingredient until the dish looks “right.” I like colorful and I wanted a taste of all of these ingredients in every bite. “Chopped” means coarsely chopped to me, whereas, “diced” means I went for a finer chopping. When making your own tabouli you can follow these guidelines, but really just add whatever you like and cut your ingredients as fine as you like them. There is no right or wrong way. I didn't add any seasonings or dressing when I served this dish hot; however, when I served it cold the next day, I added some balsamic vinegar, olive oil, and sea salt. (The latter version was consumed very quickly when taken to a family gathering.)

Recipe by gfe--gluten free easily at