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

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8 cups 1x
  • Category: side dish
  • Method: stove top
  • Cuisine: Middle Eastern


Tabbouleh made with quinoa and blueberries with lemon dressing, parsley and mint. It is naturally gluten-free and vegan.



  • 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


  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 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.


  • 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

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