Gluten-Free Tabbouleh Salad with Quinoa

Ingredients

• 1/2 cup Quinoa
• 1 cup Boiling Water
• 2 Fine Diced Tomatoes
• 1 Fine Diced Cucumber
• 1 cup Finely Chopped Fresh Parsley
• 1/2 cup Finely Chopped Fresh Mint
• 1/4 cup Finely Chopped Green Onion
• 1/4 cup Olive Oil
• 1/4 cup Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the quinoa in a fine-mesh sieve under cold water.
2. 2Place the quinoa in a saucepan with the boiling water.
3. 3Bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, or until the quinoa is tender and the water is absorbed.
4. 4Fluff the quinoa with a fork and let it cool completely.
5. 5In a large bowl, combine the cooled quinoa, tomatoes, cucumber, parsley, mint, and green onion.
6. 6In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
7. 7Pour the dressing over the salad and toss gently to combine.
8. 8Serve chilled or at room temperature.

Substitutions

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