GLUTEN-FREE TOASTED QUINOA TABBOULEH

May 12, 2015



Mary Beth Johnson is a wife and mum to four schooners, as she's dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.



My husband came home from a restaurant one day and described an earthy dip/salad he had just tried. We had never heard of Tabbouleh up until that point but he asked me to attempt the dish at home and I went searching for a recipe. The traditional dish uses couscous or bulgur, but this combination using nutrient-dense quinoa was so flavorful I can't imagine making it any other way. I always keep a bag of TraderJoe's tri-colored quinoa in the pantry and paired with the fresh herbs from our garden I had mostly everything I needed on hand. Although this makes a large batch, my husband and I devoured this in two days with gluten-free crackers and pita chips - so fresh and summery! (This will store well for a couple of days and makes a great salad for lunch the next day or a make-ahead appetizer for company.)



//GLUTEN-FREE TOASTED QUINOA TABBOULEH 
Serves 6 

"Quinoa lends itself well to the herbs and citrus of tabbouleh, and packs more plant protein than the traditional grain used, bulgur wheat. Taste and adjust the seasonings before serving the salad, as the grains may absorb some of the added flavor."



  • 1½ cups quinoa
  • 1¾ tsp. fine sea salt, divided
  • ⅓ cup olive oil
  • ½ cup lemon juice (from 3 small lemons) + a few drops of YL Lemon Essential Oils, to taste
  • 2 cloves garlic, minced (2 tsp.)
  • ½ tsp. freshly ground black pepper
  • 2 cups diced tomatoes or quartered cherry tomatoes
  • 1½ cups parsley, chopped
  • 3 unpeeled Persian cucumbers, diced (1⅓ cups)
  • 4 green onions, thinly sliced (1 cup)
  • ½ cup fresh mint leaves, chopped



1. Rinse quinoa in fine mesh strainer under cool running water. Drain. 

2. Heat large skillet over medium heat. Add quinoa, and toast 10 minutes, or until moisture evaporates and quinoa is fragrant and golden, stirring constantly with flat-tipped spoon or rice paddle.

3. Bring 21/2 cups water to boil in saucepan. Add 1/4 tsp. salt, then add quinoa. Return to a boil, reduce heat to medium-low, cover pan, and simmer 20 minutes, or until quinoa is tender and liquid is absorbed. Fluff quinoa with a fork, and transfer to large bowl to cool.

4. Meanwhile, whisk together oil, lemon juice, garlic, pepper, and remaining 1 1/2 tsp. salt in small bowl.

5. Stir tomatoes, parsley, cucumbers, green onions, and mint into cooled quinoa. Pour dressing over top, and toss to coat. Serve at room temperature, or cover and refrigerate until salad is cold.






***  Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decisions for yourself and your own family. 

“We are starting our journey with Essential Oils and have done our own research on the purity of oils.  I am confident in using oils in our recipes because we only use Young Living.  They are  beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well.  I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. "