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Salad in bowl gluten-free tabbouleh

Farmer’s Market Fast and Easy Gluten-Free Tabbouleh Salad

  • Author: Mark Feldman


Tabouleh salad is a bright, easy salad of chopped vegetables and Quinoa.



3 cups cooked Quinoa (Traditional Tabbouleh uses 1 cup uncooked bulgar wheat)

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 large diced tomato (or one container multi-color cherry tomatoes)

1/2 diced red onion (blanched or pickled if you want to reduce the bite)

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh mint

1/2 medium English cucumber medium dice

1/2 cup crumpled Feta cheese,

divided 1/2 cup Kalamata olives, pitted and chopped, or to taste

1/4 cup toasted pine nuts

Salt and pepper to taste


Cook quinoa al dente according to directions. Stir in the lemon juice and olive oil and fluff with a fork. Add a pinch of salt and a hearty grind or two of pepper. In a large serving bowl, combine the vegetables, olives and half the Feta cheese. Stir in the bulgur mixture. Top with the remaining feta and sprinkle with pine nuts and a parsley sprig or two. Taste and adjust the seasoning. You might want to add a squeeze of lemon for extra acidity, or a splash of olive oil if the salad seems dry. Serves 4.


If you are watching your salt intake, you can reduce the amount of olives and Feta, or put these toppings on the side instead of mixing them in.