Once you know how to make cook quinoa on the stove, this Quinoa Tabbouleh Salad will be your go-to for Gluten Free mezze platters, summer barbecues, picnics and your pack-n-go lunches.

What is Quinoa Tabbouleh

Tabbouleh is a traditional Mediterranean dish typically made with bulgur which is a wheat product and lots of fresh herbs. I have always loved tabbouleh for its lemon-drenched dressing and the fact that it feels like your taking a big bite out of Spring. As soon as I learned about quinoa a decade ago, I realized it would be the perfect sub for bulgur and was finally able to start making tabbouleh again since I haven't eaten gluten since 2008. (If I'm doing no grains or grain type products for a Whole30 then I make Caarrot Tabbouleh instead.)

Should Quinoa Tabbouleh Be More Herbs or Grains?

Like many Mediterranean traditional dishes, tabbouleh recipes vary from region to region. Herbs may be abundant with the grain (bulgur or quinoa) taking the backseat or vice versa. I tend to like mine with the herbs just slightly more abundant than the grain. When you make it feel free to cut down on the herbs if you want the quinoa to shine. But if you're wanting the cleansing benefits of herbs, highlight them instead.

What to serve with Quinoa Tabbouleh

• Traditionally, tabbouleh is served as part of a multi-dish appetizer course called Mezze in the Eastern Mediterranean kitchen. It is served along with other salads, spreads like hummus and tzaziki, pita bread and marinated vegetables. If you're dairy free, use Kite Hill yogurt to mak tzaziki.

• Serve tabbouleh as a main course salad tossed with roasted veggies, chickpeas and feta cheese.

• Or simply serve it as a side dish that is full of vitamins and antioxidants with grilled chicken or fish.