Dairy-Free and Nut-Free Tabbouleh Salad with Quinoa

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 medium Tomato
• 1 medium Cucumber
• 1 cup Fresh parsley
• 0.5 cup Fresh mint
• 0.5 cup Green onion
• 0.25 cup Olive oil
• 0.25 cup Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Rinse the 1 cup of quinoa thoroughly under cold running water. Place the rinsed quinoa in a medium saucepan with the 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is tender. Remove from heat and let it stand, covered, for 5 minutes. Then, uncover and let the 1 cup of quinoa cool completely.
2. 2While the quinoa cools, prepare the vegetables. Dice the 2 medium tomatoes into 1/4-inch pieces. Dice the 1 medium cucumber into 1/4-inch pieces.
3. 3Finely chop the 1 cup of fresh parsley. Finely chop the 0.5 cup of fresh mint. Finely chop the 0.5 cup of green onion.
4. 4In a large bowl, combine the cooled 1 cup of quinoa, the diced 2 medium tomatoes, the diced 1 medium cucumber, the chopped 1 cup of fresh parsley, the chopped 0.5 cup of fresh mint, and the chopped 0.5 cup of green onion.
5. 5In a small bowl, whisk together the 0.25 cup of olive oil, the 0.25 cup of lemon juice, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper until well combined.
6. 6Pour the dressing over the quinoa and vegetable mixture in the large bowl. Toss everything gently to ensure all ingredients are evenly coated with the dressing.
7. 7Cover the bowl and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.
8. 8Serve the chilled Tabbouleh salad.

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