Tabouli made with quinoa is gluten free

A twist on tabouli made with Bulgar wheat,  red and white quinoa were mixed together to add even more visual interest to this summer fresh salad.


  • 1½ cups – quinoa (unprepared)
  • ¾ cup – olive oil
  • 3 cloves of garlic
  • salt to taste
  • ⅓ cup – chopped chive
  • 1 tablespoon – dried basil
  • 4 medium tomatoes
  • 2 cucumbers
  • pepper to taste


Cook quinoa on stove top with 3 cups water on medium heat, cover and simmer for about 20 minutes or until all water is absorbed; sometimes I do this a day or two ahead and store in the refrigerator but not necessary.

  • Fill a large bowl with the cooked quinoa.
  • Whisk together olive, lemon juice, garlic, and salt then toss well with quinoa.
  • Chop chives and layer on top of the quinoa.
  • Layer basil on top of chives.
  • Chop tomatoes and layer over basil.
  • Seed and chop cucumbers and layer over the tomatoes.
  • Sprinkle pepper over cucumbers, to taste.
  • Cover and place in refrigerator for 24 hours.
  • Remove from the refrigerator and mix to incorporate the layers and add more salt if needed.


Let me know what you think of the recipe and where you served it.


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