We use fresh blueberries and quinoa here for a fun, gluten-free variation on tabouli. This recipe has tons of fresh mint and parsley, plus a generous amount of zippy lemon garlic dressing. It’s just the thing to bring to a potluck or to serve to company this blueberry season!

two bowls of blueberry quinoa tabbouleh on a peach and white cloth with edible flowers

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Why We Love This Recipe For Blueberry Quinoa Tabbouleh

This Blueberry Quinoa Tabbouleh omits bulgur, which is cracked wheat and is a traditional tabbouleh ingredient. Instead we opt for quinoa, which has a similar texture but keeps it gluten-free. (You can find more than 30 quinoa recipes here.) If you want a recipe that goes more by the traditional playbook, check out my classic tabbouleh.

Recipe Highlights

  • Fresh, light side dish
  • Versatile and crowd pleasing for summer parties and barbecues
  • The dressing is tossed with the quinoa while it’s hot so it soaks up lots of flavor
  • An unexpected way to use fresh summer blueberries
  • Gluten free and vegan
two bowls of blueberry quinoa tabbouleh on a peach and white cloth with edible flowers

Key Ingredients to Make Gluten-Free Quinoa Blueberry Tabbouleh

  • Quinoa: A lot of quinoa comes pre-rinsed these days, but if it’s not, put it in a fine mesh sieve and rinse it. Any color of quinoa will work here.
  • Blueberries: Use fresh berries, not frozen.
  • Parsley: I like curly parsley for tabouli. Wash it and dry it well before chopping.
  • Mint
  • Apple Cider Vinegar: Apple cider vinegar is not a classic ingredient in tabbouli. We used it here to mellow out the more acidic lemon juice and balance with the sweet and tart blueberries.
  • Extra-Virgin Olive Oil
  • Lemon Juice
  • Garlic: One small clove, grated with a rasp-style grater.
  • Salt and Freshly Ground Black Pepper
  • Water

How to Make This Blueberry Tabbouleh Recipe

Step 1: Cook Quinoa

Bring a pot of water and ¼ teaspoon salt to a boil. Add quinoa and return the contents of your saucepan to a simmer. Cover, and then reduce the heat to medium-low to maintain a simmer. Cook until the germ of the quinoa has burst and the water is absorbed. This should take about 20 to 30 minutes in total.

Tip: If you ever lose track of time and more of the water has evaporated than you realized, and the quinoa is starting to stick to the pot (but isn’t burnt yet) take it off the heat but leave the lid on. The steam will soften the quinoa that’s stuck to the sides, and it will release in less than 5 minutes!

Step 2: Make Dressing

Meanwhile, whisk together the oil, lemon juice, apple cider vinegar, garlic, pepper, and the remaining 1 teaspoon salt.

Step 3: Combine All Ingredients

Stir the hot quinoa into the dressing and then let it cool. To speed cooling, spread the quinoa out in a large baking dish and refrigerate it for 20 minutes. Once cool, return the quinoa mixture to the bowl and stir in parsley, mint, and blueberries. Serve immediately or chill.

an overhead view of the ingredients in a bowl for quinoa blueberry tabbouleh
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FAQs and Expert Tips

Make Ahead Instructions:

Cook quinoa and toss with dressing. Keep other prepped ingredients separate. Refrigerate in airtight containers for up to a day. Toss together when you’re ready to serve.

Storage Instructions:

Store leftovers in an airtight container for up to 4 days.

Additional Recipes To Try With Your Tabbouleh

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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I used fresh blueberries instead of tomatoes and quinoa instead of bulgar wheat for a fresh (and gluten-free) version of Tabbouleh salad! There’s tons of fresh mint and parsley plus a generous amount of zippy lemon garlic dressing. It’s just the thing to bring to a potluck or to serve to company this blueberry season! Plus it’s naturally vegan, so everyone will be able to enjoy it. Healthy Seasonal Recipes by Katie Webster | #vegan #glutenfree #blueberry #fresh #salad #tabbouleh #quinoa

Blueberry Quinoa Tabbouleh

★★★★★

5 from 4 reviews
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Description

We use fresh blueberries and quinoa here for a fun, gluten-free variation on tabouli. This recipe has tons of fresh mint and parsley, plus a generous amount of zippy lemon garlic dressing. It’s just the thing to bring to a potluck or to serve to company this blueberry season!

Ingredients

Scale
  • 2 cups water
  • 1 ¼ teaspoon salt, divided
  • 1 cup quinoa, rinsed
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 4 teaspoons apple cider vinegar
  • 1 small clove garlic, grated with a rasp style grater
  • ¼ teaspoon ground pepper
  • 1 pint blueberries
  • 1 small bunch curly parsley, washed, spun dry and roughly chopped (about 2 ½ cups)
  • 1 cup roughly chopped mint leaves

Instructions

  1. Bring water and ¼ teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a simmer. Cover, reduce heat to medium low to maintain a simmer, and cook until the germ of the quinoa has burst and the water is absorbed, 20 to 30 minutes.
  2. Meanwhile, whisk together oil, lemon juice, apple cider vinegar, garlic, pepper and the remaining 1 teaspoon salt.
  3. Stir the hot quinoa into the dressing. Let cool. To speed cooling, spread out in a large baking dish and refrigerate 20 minutes. Return the quinoa mixture to the bowl and stir in parsley, mint and blueberries. Serve immediately or chill.

Notes

To wash your quinoa, just pour the dry raw quinoa into a fine mesh sieve and hold it under cold running water for a minute or two until the water no longer foams as it runs through. Then you’re ready to add it to your boiling pot of water!

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: side dish
  • Method: stove top
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 cup
  • Calories: 185 cal
  • Sodium: 375 mg
  • Fat: 10.5 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 17.5 g
  • Fiber: 2.9 g
  • Protein: 3.6 g

Keywords: quinoa tabbouleh,blueberry tabbouleh,blueberry quinoa

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