With fresh tomatoes, cucumber, and lots of herbs, Low Fodmap Quinoa Tabbouleh is filled with fresh, Mediterranean-inspired flavor. It's gluten free, dairy free and vegetarian!

Low Fodmap Quinoa Tabbouleh

With fresh tomatoes, cucumber, and lots of herbs, this gluten-free Low FODMAP Quinoa Tabbouleh is filled with fresh, Mediterranean-inspired flavor.

With fresh tomatoes, cucumber, and lots of herbs, Low Fodmap Quinoa Tabbouleh is filled with fresh, Mediterranean-inspired flavor.

Whenever possible, I enjoy experimenting with flavors from around the world. Inspired by a dish I had while studying abroad in Egypt, this Low FODMAP Quinoa Tabbouleh is gluten free (it’s normally made with wheat bulgur) and filled with fresh flavor!

5.0 from 1 reviews
Low Fodmap Quinoa Tabbouleh
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lemon, juice and zest of
  • ½ cup garlic-infused olive oil
  • Salt and pepper, to taste
  • 3 cups cooked quinoa
  • 3 Roma tomatoes, seeded and diced
  • 1 English cucumber, diced
  • 1 bunch Italian parsley, chopped (about ⅔ cups)
  • 1 pkg. mint stems removed and leaves chopped (about ½ cup)
  • ¼ cup chives, chopped
Optional Mix-ins:
  • Kalamata olives
  • Feta cheese
Instructions
  1. In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper. Set aside.
  2. In a large bowl, toss together cooked quinoa, tomatoes, cucumber, parsley, mint, and chives. Top with dressing and mix to coat.
  3. Serve.
Nutrition Information
Serving size:  Calories: 283 Fat: 18.9 g Saturated fat: 2.7 g Trans fat: 0 g Carbohydrates: 25.9 g Sugar: 3.3 g Sodium: 15 mg Fiber: 4.8 g Protein: 5.9 g Cholesterol: 0 mg

 

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With fresh tomatoes, cucumber, and lots of herbs, Low Fodmap Quinoa Tabbouleh is filled with fresh, Mediterranean-inspired flavor. It's gluten free, dairy free and vegetarian!

I love olives, bacon and puppies (in no particular order) and hate feeling like crap because of certain foods. By day, I help people as a supermarket dietitian. By night, I create easy and fun, low fodmap recipes for you (and me)! :)

2 Comments

  1. This was ridiculously good. For those reading, I did the following: I only had about 2/3 cup of quinoa left in the bag but it worked well still. I did 2 tsp coarse pepper, 1 tsp sea salt. Probably could have done more pepper but honestly, there is so much flavor going on in this thing that it almost doesn’t matter. I had a whole regular cucumber in the fridge so we used that instead of the seedless. I had a sprig of regular parsley in the fridge so we used that instead of Italian. I dumped a whole container of fresh organic Kalamata olives into it. I meant to halve them but didn’t have time due to our entree coming off the grill so we just drained the container and dumped them all in whole. We tossed a very liberal amount of Feta into the bowl also. One last whisk of the dressing and dumped that in. FYI, this makes a VERY huge bowl so make sure you use a large one. We didn’t realize and had to transfer to a larger bowl so use the biggest one in your set. So flipping good. We had to go grab large spoons to shovel this in to our holes. We just started spooning it right out of the bowl instead of putting more onto our plates. SOOOooooooo yummmmmmmy!! 🙂

    1. Thanks for sharing, Frank! And you’re absolutely right. This recipe does make quite a LARGE bowl (of yumminess)! 😉 I appreciate you taking the time to try this recipe and share your thoughts, Frank!

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