Traditionally tabouli (or Tabouleh) is made with couscous, or bulgar wheat. I wanted to make this tabouli gluten-free so i’ve substituted the couscous (or bulgar) with quinoa. This salad is very light and is a great summer side to any main dish. The only way this tabouli could taste even better is if the fresh herbs and ripe tomatoes came directly from your summer garden.


  • 1 cup quinoa
  • 1 cup curly parsley
  • 1 (clove) Garlic (minced)
  • 3 tbs Lemon Juice (fresh)
  • 1 medium Tomato (diced)
  • 1/2 cucumber (diced)
  • 1/2 purple onion (diced)
  • pinch sea salt and pepper
  • 1/2 cup extra virgin olive oil
  • dash macadamia nut oil (optional)


Use a mesh colander to rinse 1 cup quinoa before cooking. Transfer to a cooking pot and add ½ cups of water. Bring to a boil, cover the lid then bring heat back down and let it simmer for 15 minutes. Remove the quinoa from the hot burner and let sit for 5 minutes. Remove the lid and fluff with a fork. Let it cool in the fridge. Mix all the ingredients together in a large bowl once the quinoa has cooled down. Tip: you can use Italian parsley if you prefer but curly parsley always looks nicer especially if you’re entertaining guests. Enjoy!