Home Recipes overviewSalad, Bowl & Wrap Recipes Quinoa tabbouleh – sugar and gluten free

Quinoa tabbouleh – sugar and gluten free

by Ari
Quinoa-Tabouleh - Zucker- und Glutenfrei

Sharing is caring!

Quinoa is a so-called pseudocereal and has been cultivated in South America for centuries. It is gluten-free and high in protein, making it a healthy alternative to conventional grains. In this blog post I would like to present a delicious and healthy recipe with quinoa, namely a quinoa tabbouleh. This recipe is ideal for those who want to avoid sugar and gluten.

Quinoa Tabbouleh - Sugar and gluten free
Quinoa Tabbouleh – Sugar and gluten free

Are you a tabbouleh fan?

This oriental salad is one of the tastiest salads out there. It’s easy to prepare and tastes delicious. Tabbouleh is a traditional Middle Eastern dish and is eaten in many countries in this region. Tabbouleh is a very popular salad in the Arab world and is often served at festivals and celebrations. Tabbouleh is still relatively unknown in Germany, but I’m sure that will change soon. After all, what could be nicer than eating a cool, fresh salad on a hot summer day?

Ingredients in quinoa tabbouleh

This recipe is an alternative to tabbouleh where we use quinoa instead of bulgur wheat! Using quinoa makes it a gluten-free salad, and you get all the nutritional benefits of quinoa on your plate, too. The reason why bulgur wheat is so convenient is that you only have to let it sit in boiling water for 10 minutes. The quinoa cooking process takes a little longer! However, the time you invest is absolutely worth it.

Combine quinoa with these traditional tabbouleh ingredients to make an amazing salad:

  • Quinoa or also called Andean millet
  • fresh parsley (preferably curly parsley)
  • fresh mint
  • spring onions
  • ripe tomatoes
  • cucumber
  • Lemon Juice / Apple or Balsamic Vinegar
  • Agave syrup (if you find it too sour)
  • olive oil
  • salt and pepper
Quinoa Tabbouleh - Sugar and Gluten FreeQuinoa Tabbouleh - Sugar and Gluten Free
Quinoa salad

A few more tips to make your tabbouleh a success

  • Cook the quinoa ahead of time. Cooking quinoa takes about 25 minutes, plus we don’t want to mix the tabbouleh with hot quinoa. Quinoa also has a lot of moisture in it after cooking. The grains should dry out a bit after cooking so that they don’t stick together. It is best to loosen the quinoa a little with a fork immediately after cooking.
  • Cut the vegetables into small pieces. The smaller and finer you cut it, the better it fits in the salad.
  • Halve and deseed the tomatoes. This is another tip for reducing the moisture in the lettuce.

if you like our quinoa tabbouleh, you might also be interested in these dishes:

Quinoa Tabbouleh - Sugar and gluten free
Quinoa Tabbouleh – Sugar and Gluten Free

Reserve and serve tabbouleh

Once you have made the quinoa tabbouleh, you can store it in the fridge for 3 to 4 days.

So you can take it to the office for almost a week as a healthy breakfast or lunch, filled in a glass. Tabbouleh is also always a fantastic, healthy and easy side dish or appetizer for any meal.

Quinoa-Tabouleh - Zucker- und Glutenfrei

Quinoa Tabbouleh – Sugar and gluten free

Quinoa tabbouleh is a wonderful dish that is not only delicious but also healthy. It’s packed with nutrients and fiber, making it a perfect meal for those looking for a healthy, balanced diet.
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course office food, salad recipes
Cuisine Lebanon
Servings 2 portions
Calories 480 kcal


  • Cooking pot*
  • rice cooker*
  • Knife*
  • cutting board*


Salad ingredients:

  • 130 grams white quinoa*
  • 3 tomatoes
  • ½ cucumber
  • 2 spring onions
  • ½ pomegranate
  • 1 clove of garlic
  • 1 small bunch of mint
  • 1 small bunch parsley
  • 2 tbsp. native olive oil*

For the marinade:


  • Rinse the quinoa under running water. Prepare quinoa according to package directions. Then fluff with a fork and set aside to cool.
  • Peel and finely grate the garlic.
  • Wash spring onions, cut into fine rings.
  • Wash the cucumber, cut in half lengthways and scrape out the seeds with a spoon. Cut the cucumber into small cubes.
  • Wash, halve and deseed the tomatoes. Cut the flesh into cubes.
  • Wash the mint and parsley, shake dry, pluck off the leaves and chop finely.
  • Knock the pomegranate seeds out of the shell.
  • Mix all prepared ingredients in a bowl.

Prepare marinade:

  • Whisk together the lime juice, olive oil, vinegar and agave syrup. Season with salt and pepper.
  • Add the marinade to the tabbouleh and mix.
  • Taste and enjoy!


Serving: 1Port.Calories: 480kcalCarbohydrates: 53gProtein: 11gFat: 18g
Keyword easy vegan recipe, gluten free, perfect tabbouleh, Quinoa salad, Quinoatabouleh, salad recipes, sugar free, tabbouleh
Tried this recipe?Mention @ArisFoodblog or tag #ArisFoodblog!

Pin this vegan, sugar-free, and gluten-free quinoa tabbouleh on Pinterest to cook later

Quinoa Tabbouleh - Sugar and gluten free
It’s amazing how many different foods there are that you can consume these days. One of these foods is quinoa. Quinoa is a very healthy food that contains many different nutrients. Quinoa is gluten free.

Quinoa tabbouleh is a wonderful dish that is not only delicious but also healthy. It’s packed with nutrients and fiber, making it a perfect meal for those looking for a healthy, balanced diet. In addition, the quinoa tabbouleh is also gluten-free and contains no sugar. So this dish is a great choice for anyone interested in following a gluten-free or sugar-free diet.

Sharing is caring!

You may also like

Leave a Comment

Recipe Rating