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Cilantro Tabbouleh Salad

Try this delicious, gluten free Cilantro Tabbouleh Salad for the perfect summer side dish.


  • 2 1/4 cups water
  • 1 cup quinoa
  • 2 tomatoes, seeded and finely chopped
  • 2 green onions, sliced into thin slivers
  • 3/4 cup coarsely chopped fresh cilantro
  • 2 cloves garlic, minced, or to taste
  • 2 lemons, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly cracked pepper
  • salt to taste (non-iodized salt, Diamond, or Mortons brands)


Rinse uncooked quinoa in cold water using a fine mesh strainer until the water runs clear. Drain.

Spread quinoa in the bottom of a skillet in an even layer. Turn heat to medium and let the quinoa heat up, stirring occasionally, till the moisture is gone.

Continue to cook the quinoa over medium heat, stirring frequently, for 10-15 minutes until it begins to turn toasty and fragrant. The quinoa is ready when the seeds start to pop and turn golden brown. Remove from heat.

Pour quinoa into saucepan along with 2 cups of water. Bring to a boil, then reduce to a simmer and cover the pan.

Cook quinoa for 10-15 minutes until tender, but not mushy. Stir and let cool to room temperature.

Place the quinoa into a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.
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