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Quinoa Tabbouleh Salad (Gluten-Free)


"A refreshing twist on tabbouleh. This is my go-to recipe for so many occasions; potlucks, salads and lunches on the go. Every time I take it somewhere, someone asks for the recipe."
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1 h servings 422 cals
Original recipe yields 4 servings

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  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let quinoa rest, covered, for 5 minutes. Uncover the saucepan and cool to room temperature.
  2. Stir quinoa, carrots, currants, mint, parsley, and green onions together in a bowl.
  3. Combine olive oil, lime juice, agave nectar, cumin, and salt in a jar; seal the jar with a lid and shake vigorously until dressing is well-blended. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Nutrition Facts

Per Serving: 422 calories; 29.1 g fat; 37.9 g carbohydrates; 5.6 g protein; 0 mg cholesterol; 352 mg sodium. Full nutrition

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Read all reviews 7
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Always looking for gluten-free recipes that don't require lots of processed foods. Love this recipe. Even my processed-food-oriented family loves this. The lime juice makes it bright, wh...

I just made this recipe for a road trip. I wanted something that would be easy to keep, healthy and not a mess in the car. (I was not driving and eating.) I was shocked when this recipe turne...

Made this for an end of summer leftovers...very healthy and well reviewed by all.

Yummy! Tried the exact recipe & blended the parsley etc in a magic bullet. Next time will not pulverize the fresh herbs.....FYI once cooked the quinoa ends up being 2 c.

I'm completely addicted to this dish and am embarrassed to admit I make double the amount because I eat it myself throughout the entire week (I can easily wolf down 2 bowls in each sitting). In...

I made it exactly as the recipe said although I tripled the batch. I LOVE it and plan to have it on hand in my fridge every day. I love to tangy currants, lime and parsley blend. I made it f...

Doubled recipe. Added 2 cloves garlic and 4 fresh limes in dressing, and cherry tomatoes in quinoa mix. I also used organic red quinoa.