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A shallow white bowl filled with quinoa tabbouleh

Low FODMAP Quinoa Tabbouleh

  • Author: Em Schwartz, MS, RDN
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Diet: Low Lactose


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


  • 3 cups leftover cooked quinoa
  • ⅓ cup garlic-infused olive oil
  • 3 tablespoons lemon juice + 1 teaspoon lemon zest (about 1 lemon)
  • Salt and pepper
  • 1 cup diced Roma tomatoes (about 3 small)
  • 1 cup diced cucumber (about ½ cucumber)
  • ½ cup chopped flat-leaf parsley
  • ½ cup chopped fresh mint leaves

Optional Mix-Ins:

  • ⅓ cup crumbled feta cheese
  • ⅓ cup halved kalamata olives


  1. If not already prepared, cook quinoa according to package instructions. One cup dry quinoa generally yields 3 cups cooked. Transfer cooked quinoa to a large mixing bowl.
  2. In a small mixing bowl, whisk together garlic-infused oil, lemon juice, lemon zest, salt, and pepper.
  3. To the large mixing bowl with the cooked quinoa, add the tomato, cucumber, parsley, mint, and lemon vinaigrette. Add optional feta and olives. Stir to mix.
  4. Serve after preparing. Or, cover and refrigerate for an hour and serve chilled.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Cuisine: Mediterranean