With fresh tomatoes, cucumber, and lots of herbs, this gluten-free Low FODMAP Quinoa Tabbouleh is filled with fresh, Mediterranean-inspired flavor.
Whenever possible, I enjoy experimenting with flavors from around the world. Inspired by a dish I had while studying abroad in Egypt, this Low FODMAP Quinoa Tabbouleh is gluten-free (it’s normally made with wheat bulgur) and filled with fresh flavor!
Low Fodmap Quinoa Tabbouleh
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Prep Time: 25 mins -
Cook Time: 0 mins
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Total Time: 25 mins
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Yield: 6 -
Category: Side Dish -
Cuisine: Mediterranean
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Pin RecipeDescription
With fresh tomatoes, cucumber, and lots of herbs, this gluten-free Low FODMAP Quinoa Tabbouleh is filled with fresh, Mediterranean-inspired flavor.
Ingredients
- 1 lemon, juice and zest of
- ½ cup garlic-infused olive oil
- Salt and pepper, to taste
- 3 cups leftover cooked quinoa
- 3 Roma tomatoes, seeded and diced
- 1 English cucumber, diced
- 1 bunch Italian parsley, chopped (about ⅔ cups)
- 1 package fresh mint, stems removed and leaves chopped (about ½ cup)
- ¼ cup chives, chopped
Optional Mix-ins:
- ⅓ cup pitted Kalamata olives
- ½ cup Feta cheese
Instructions
- In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper. Set aside.
- In a large bowl, toss together cooked quinoa, tomatoes, cucumber, parsley, mint, and chives. Top with dressing and mix to coat. Serve.
Carolyn says
This is my favorite recipe of all time. It’s health, flavorful, and low FODMAP. I make this for parties and it’s a big hit. Thank you for this recipe bc it’s one of my favorite meals (I add chicken and it’s a full meal).
★★★★★
Emily says
Thank you, Carolyn! I’m so glad you like it as much as I do 🙂
Janis says
Emily this is amazing!!! One of the best things, low FODMAP or not, that I have ever eaten in my life. Totally loved it, and will be making it all. the. time. For real. Thanks for sharing!!!
★★★★★
Emily says
Awww thank YOU, Janis! Thanks for trying it and taking the time to share your thoughts! I really appreciate it and am thrilled to hear that you loved this recipe. Thanks again! 🙂
Lindsey says
I LOVE this recipe! It is so fresh, flavorful, and unique. I find myself craving it even. I have tried other quinoa recipes, but this one is by far my favorite. Thank you! You are a culinary artist!
★★★★★
Emily says
Thank YOU, Lindsey! I am so glad you enjoy it as much as I do! 🙂
Frank says
This was ridiculously good. For those reading, I did the following: I only had about 2/3 cup of quinoa left in the bag but it worked well still. I did 2 tsp coarse pepper, 1 tsp sea salt. Probably could have done more pepper but honestly, there is so much flavor going on in this thing that it almost doesn’t matter. I had a whole regular cucumber in the fridge so we used that instead of the seedless. I had a sprig of regular parsley in the fridge so we used that instead of Italian. I dumped a whole container of fresh organic Kalamata olives into it. I meant to halve them but didn’t have time due to our entree coming off the grill so we just drained the container and dumped them all in whole. We tossed a very liberal amount of Feta into the bowl also. One last whisk of the dressing and dumped that in. FYI, this makes a VERY huge bowl so make sure you use a large one. We didn’t realize and had to transfer to a larger bowl so use the biggest one in your set. So flipping good. We had to go grab large spoons to shovel this in to our holes. We just started spooning it right out of the bowl instead of putting more onto our plates. SOOOooooooo yummmmmmmy!! 🙂
★★★★★
Emily says
Thanks for sharing, Frank! And you’re absolutely right. This recipe does make quite a LARGE bowl (of yumminess)! 😉 I appreciate you taking the time to try this recipe and share your thoughts, Frank!