Alkaline Salad Recipe: Gluten-Free Quinoa Tabbouleh

gluten free tabbouleh small

This quick, easy salad is full of green, detoxifying goodness – punchy flavors and works as a side dish or on its own.

It takes minutes to make and is super-green and alkaline!


  • 1/2 cup uncooked quinoa
  • 2 bunches of fresh flat-leaf parsley
  • 2 bunches of fresh mint
  • 810 cherry tomatoes (or 3 medium-sized tomatoes)
  • 3 spring onions (scallions – these things)
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • Himalayan salt to taste


Start by getting the quinoa cooking.  Put the 1/2 cup of quinoa in a pan, and add 1 cup of water.  Bring to a simmer, and allow to cook for 5-8 minutes, until the water has been absorbed and the quinoa is light and fluffy.

While this is cooking, finely slice the mint and parsley, chop the cherry tomatoes into halves or quarters, and finely slice the spring onions.

Once the quinoa is cooked, remove it from the heat, put it in a bowl, and allow it to cool.

Once cooled, mix the quinoa in your serving bowl with the herbs, tomatoes, and spring onions.

Top with the drizzled olive oil and lemon juice and season to your taste.