Horizontal overhead shot of low FODMAP Quinoa Tabbouleh

Low Fodmap Quinoa Tabbouleh

  • Author: Em Schwartz, MS, RDN
  • Prep Time: 25 mins
  • Cook Time: 0 mins
  • Total Time: 25 mins
  • Yield: 6 1x


With fresh tomatoes, cucumber, and lots of herbs, this gluten-free Low FODMAP Quinoa Tabbouleh is filled with fresh, Mediterranean-inspired flavor.



  • 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:

  •  cup pitted Kalamata olives
  • ½ cup Feta cheese


  1. In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper. Set aside.
  2. In a large bowl, toss together cooked quinoa, tomatoes, cucumber, parsley, mint, and chives. Top with dressing and mix to coat. Serve.

  • Category: Side Dish
  • Cuisine: Mediterranean