There isn't just one way to be.

Vegan and Gluten-Free Tabbouleh

Vegan and Gluten-Free Tabbouleh

Vegan and Gluten-Free Tabbouleh

This is a very popular summer dish in France which is originally a middle eastern salad. It is accidentally vegan so will make things easier when you'll take it to your next family lunch or BBQ with friends. It's refreshing, very tasteful and I still haven't met anyone who doesn't love it !

It is suppose to be made with bulgur, in France we do it with couscous, but in order to make in gluten-free I am using quinoa, you can also use amaranth.

Course lunch, Main Course, Salad, Side Dish
Cuisine lebanese, Mediterranean, syrian
Prep Time 20 minutes
Total Time 16 minutes
Servings 2
Author Amandine


  • 1 cup uncooked quinoa
  • 1/2 cup green onions finely chopped
  • 1/2 cup cilantro* finely chopped
  • 1/2 cup mint* finely chopped
  • 1/2 cup cucumber in very small cubes
  • 1/2 cup tomatoes* in very small cubes
  • 1/4 cup celery in very small cubes
  • 2 Tbsp olive oil
  • 1 juice of a lemon
  • Salt and pepper to taste


  1. Cook your quinoa according to the instructions on your packaging. Once cooked let it sit for 5 min and run cold water over it to cool it down.

  2. Chopped and cut all the other ingredients from green onions to celery and put them in a large bowl.

  3. Add the cold quinoa.

  4. Add the oil, the lemon juice and salt & pepper and mix gently.

  5. Allow to sit for at least 1h in the fridge before eating so that all the different flavours can reveal themselves.

Recipe Notes

* cilantro and mint : I love my tabbouleh to be very flavorsome so I use a loose (not packed ) 1/2 cup of each but feel free to adjust this.

*tomatoes: use your favourite ones, I use cherry tomatoes.