Quinoa Tabouleh

This is my favorite new summer salad- just like regular tabouleh in taste but GLUTEN FREE - and a good source of protein.

Add or subtract the amount of mint to suit your taste buds.

1 Cup organic quinoa
2 Cups water
1 bunch fresh mint, diced
1 bunch fresh parsley, diced
1 bunch fresh scallions,diced 
1 English cucumber,seeded and diced
2 tomatoes, diced
2 fresh lemons, juiced  (⅓ cup)
½ Cup olive oil
1 Tbsp salt

Combine quinoa and water in a saucepan and bring to a boil.
Reduce heat to low. Cover and cook 25 minutes until quinoa is soft and water is absorbed.

Let cool slightly and add mint, parsley,scallions, cucumber and tomatoes and toss to combine.

In a small bowl, mix lemon juice and olive oil with salt. Pour over quinoa and chill until ready to serve.


Posted on July 17, 2012 .