Gluten-Free Tabbouleh Salad with Quinoa

Ingredients

• 1/2 cup Quinoa
• 1 cup Boiling Water
• 2 medium Tomatoes
• 1 medium Cucumber
• 1 cup Fresh Parsley
• 1/2 cup Fresh Mint
• 3 stalks Green Onions
• 1/4 cup Lemon Juice
• 3 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Rinse the 1/2 cup of Quinoa thoroughly under cold running water using a fine-mesh sieve. This helps remove any bitterness.
2. 2Combine the rinsed 1/2 cup of Quinoa with 1 cup of Boiling Water in a medium saucepan. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the saucepan, and simmer for 15 minutes. The quinoa is cooked when all the water has been absorbed and the grains are tender.
3. 3Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Then, uncover and fluff the cooked 1/2 cup of Quinoa gently with a fork. Spread the fluffed quinoa on a plate or baking sheet to cool completely to room temperature, which should take about 15-20 minutes. Cooling prevents the vegetables from wilting.
4. 4While the quinoa cools, prepare the vegetables and herbs. Finely dice the 2 medium Tomatoes into small, bite-sized pieces. Finely dice the 1 medium Cucumber into small, bite-sized pieces. Finely chop the 1 cup of Fresh Parsley. Finely chop the 1/2 cup of Fresh Mint. Thinly slice the 3 stalks of Green Onions, using both the white and green parts.
5. 5In a large bowl, combine the cooled 1/2 cup of Quinoa, the diced 2 medium Tomatoes, the diced 1 medium Cucumber, the chopped 1 cup of Fresh Parsley, the chopped 1/2 cup of Fresh Mint, and the sliced 3 stalks of Green Onions.
6. 6In a small bowl, whisk together the 1/4 cup of Lemon Juice, the 3 tablespoons of Olive Oil, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black Pepper until well combined. This is your dressing.
7. 7Pour the prepared dressing over the quinoa and vegetable mixture in the large bowl. Toss everything together gently using two spoons or spatulas until all the ingredients are evenly coated with the dressing.
8. 8Cover the bowl tightly with plastic wrap or a lid. Refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.
9. 9Serve the chilled Gluten-Free Tabbouleh Salad with Quinoa.

Substitutions

Related Guides