Is red quinoa better than regular quinoa?

Yes, especially for dishes like red quinoa tabbouleh . Red quinoa offers a denser texture and a nuttier taste than white quinoa, making it perfect for salads that require a sturdy base.It also contains slightly more fiber and antioxidants, offering both taste and nutritional advantages.

Can you use quinoa instead of bulgur for tabbouleh?

Definitely! Red quinoa tabbouleh is actually the preferred gluten-free alternative to classic tabbouleh. Red quinoa provides a similar chewiness and absorbs the lemony dressing just like bulgur, but without any gluten—making it a great option for celiac-friendly diets.

What is the difference between tabouli and tabbouleh?

Nothing majorThe term 'tabouli' is just a different spelling of 'tabbouleh,' and both denote the same herbaceous Middle Eastern salad. Whether you're making traditional bulgur-based tabbouleh or gluten-free red quinoa tabbouleh , the essence of the dish remains the same.

Should I soak red quinoa before cooking?

Soaking is optional, but rinsing is essential. For red quinoa tabbouleh , rinsing removes the bitter saponin coating and ensures a clean, nutty flavor. Soaking may slightly reduce cooking time, but it’s not required for great results.

What happens if you don't rinse quinoa before cooking?

Skipping the rinse can result in a bitter taste due to quinoa’s natural coating (saponin). For the best-tasting red quinoa tabbouleh , always rinse your red quinoa under cold water using a fine mesh strainer before cooking.

What is the ratio of red quinoa to water?

Use 1 part red quinoa to 2 parts water . This ensures your quinoa cooks fluffy and evenly—perfect for mixing into red quinoa tabbouleh without becoming soggy or mushy.

Red Quinoa Tabbouleh – The Best Gluten-Free Mediterranean Salad (2025)

Name: Red Quinoa Tabbouleh (Gluten-Free)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup red quinoa (uncooked); 2 cups water; 2 cups fresh parsley, finely chopped; ½ cup fresh mint, finely chopped; 1½ cups cherry tomatoes, diced; 1 cup cucumber, diced (preferably Persian or English); ⅓ cup red onion, finely diced (or use green onions); ⅓ cup freshly squeezed lemon juice; ¼ cup extra virgin olive oil; ½ teaspoon salt; Black pepper to taste

Description

A refreshing and vibrant gluten-free twist on the classic Mediterranean tabbouleh, made with red quinoa, fresh herbs, tomatoes, and a zesty lemon dressing. Perfect as a healthy side dish, lunch bowl, or light dinner.

Ingredients

Ingredients

1 cup red quinoa (uncooked)
2 cups water
2 cups fresh parsley, finely chopped
½ cup fresh mint, finely chopped
1½ cups cherry tomatoes, diced
1 cup cucumber, diced (preferably Persian or English)
⅓ cup red onion, finely diced (or use green onions)
⅓ cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
½ teaspoon salt
Black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Step By Step Instructions

Rinse the red quinoa under cold water for 30 seconds to remove bitterness.
Cook the quinoa with 2 cups water and a pinch of salt. Bring to a boil, cover, and simmer for 15–18 minutes. Let sit for 5 minutes, then fluff with a fork and allow to cool.
Finely chop parsley, mint, tomatoes, cucumber, and red onion.
Combine the cooled red quinoa with the chopped herbs and vegetables in a large mixing bowl.
Whisk together lemon juice, olive oil, salt, and pepper.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Chill in the refrigerator for 30 minutes before serving for best flavor.

Notes

Let the cooked quinoa cool completely before mixing to avoid wilting the herbs.
Add pomegranate seeds or feta cheese for variation (omit feta for vegan).
Can be stored in the fridge up to 4–5 days.
Best served chilled or at room temperature.
Do not freeze with vegetables and herbs mixed in.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Mediterranean launch recipe
Method: Boiled, Chopped, Mixed
Cuisine: Mediterranean, Middle Eastern

Nutrition

Serving Size: 1 bowl (~1 cup)
Calories: 265 kcal
Sugar: 2 g
Sodium: 215 mg
Fat: 11 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 5 g
Protein: 7 g
Cholesterol: 0 mg