Tabbouleh with Quinoa & Cauliflower

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Breaking from tradition isn’t always a good idea. But in this case, swapping out a few ingredients in traditional tabbouleh makes this Mediterranean salad a bit healthier and more accessible. Though it’s typically made with gluten-containing bulgur and loads of oil, this version is oil-free and features protein-packed quinoa and cauliflower rice, both naturally gluten-free. More veggies and extra protein? That combination is always a good idea!

Bowl of Gluten-Free Tabbouleh, Made with Quinoa & Cauliflower |


1/2 cup quinoa (1 cup cooked)
1 cup water
1/2 head cauliflower (2 cups riced)
2 medium Roma tomatoes, diced
1 cup diced, seedless cucumbers
1-1/2 cups parsley, finely chopped
2 Tbsp. fresh mint, minced
1 Tbsp. lemon zest
1/4 cup lemon juice
Salt, to taste 
Ground black pepper, to taste


  1. Cook quinoa according to package directions.
  2. Prepare cauliflower rice. Chop cauliflower into florets and pulse in food processor until small and grain-sized.
  3. In a large bowl, combine all ingredients, including cooked quinoa and riced cauliflower. Season to taste with salt and pepper.

Note: Refrigerate for up to 4 days.