Best Quinoa Substitutes in Quinoa Tabbouleh
This recipe calls for 7.1 oz (200 g) quinoa, cooked and cooled. If you're out of quinoa or need to adapt the recipe, here are 5 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Grain, complete protein source
When quinoa isn't available or you want a more familiar texture.
5 Substitutes for Quinoa in Quinoa Tabbouleh
1. Bulgur wheat
Ratio: 1:1 cooked
Cooks faster and has a chewier, nuttier texture. Not gluten-free.
2. Brown rice
Ratio: 1:1 cooked
Longer cooking time but a versatile, neutral sub - gluten-free and widely available.
3. Millet
Ratio: 1:1 cooked
Fluffy, mild and gluten-free - very similar in final texture to quinoa though milder in flavour.
4. Buckwheat (kasha)
Ratio: 1:1 cooked
Gluten-free despite the name; nutty, slightly earthy flavour. Toast before cooking for a deeper taste.
5. Couscous
Ratio: 1:1 cooked
Ready in minutes (just add boiling water). Not gluten-free. Softer and fluffier than quinoa.
View the Full Recipe
See the complete Quinoa Tabbouleh recipe for American kitchens with US cup measurements and °F temperatures.
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