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Quinoa Tabbouleh Gluten Free

Katy Meza Nutmeg Notebook
Glutne free light and lively salad. The fresh herbs make this salad!
5 from 2 votes
Course Salad
Cuisine Mediterranean


  • 1 cup quinoa prewashed or rinsed then cooked.
  • 1 bunch fresh mint
  • 1 bunch Italian flat leaf parsely
  • 1 small red onion diced
  • 3 Persian cucumbers diced
  • 1 pound sweet cherry sugar plum or grape tomatoes, diced
  • 3 lemons juiced – around 1/2 cup fresh juice
  • Freshly ground black pepper


  • To cook the quinoa in the 3 QT Instant pot – place 1 cup of rinsed quinoa with 1 1/4 cups water in the liner. Put the lid on and set the timer for 5 minutes – high pressure with natural release. When the quinoa is done, spread it out on a parchment lined rimmed baking sheet to cool. Place in the fridge if you need to cool it down quickly. When cool add it to a large mixing bowl.
  • Add the rest of the ingredients and stir gently to combine. Chill before serving. Give it a gentle stir before serving.
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