Quinoa Tabouli

Yield: 20-24 servings

Enjoy this zesty gluten-free tabouli. Note: this recipe is intended for large gatherings but can be scaled down easily.



  1. Rinse quinoa and strain. Add water. Bring to a boil, reduce heat to low, cover and cook for 20 to 25 minutes. Allow to cool.
  2. Prepare radishes. Finely dice, quickly blanch and cool.
  3. Mix mint, lemon juice, salt and vinegar. Add this mixture to the quinoa.
  4. Toast pine nuts in a small skillet on a low flame for a few minutes, stirring frequently.
  5. Fold in blanched radishes, cucumbers, pine nuts and parsley.

Priscilla Timberlake Freedman and Lewis Freedman are the authors of The Great Life Cookbook: Whole Food, Vegan, Gluten-Free Meals for Large Gatherings. As a mother of four, Priscilla frequently found herself in the kitchen. With the creation of weekly community dinners in her home, cooking for a crowd became a joy. Priscilla teaches cooking classes at her local cooperative market, and she is a wellness instructor at Cornell University. In addition to being a dad and a Registered Dietitian, Lewis also teaches yoga and stress management at Cornell University. As an instructor for the Plant-Based Nutrition Certificate, Lewis is directly involved with the growing global movement toward embracing a whole food, plant-based diet.
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