Gluten-Free Tabbouleh with Quinoa

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 medium Tomatoes
• 1 medium Cucumber
• 1 cup Fresh Parsley
• 0.5 cup Fresh Mint
• 0.25 medium Red Onion
• 0.25 cup Lemon Juice
• 0.25 cup Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Measure the 1 cup of Quinoa into a fine-mesh sieve and rinse it thoroughly under cold running water. Place the rinsed 1 cup of Quinoa in a medium saucepan and add the 2 cups of Water. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the cooked 1 cup of Quinoa with a fork and spread it out on a baking sheet to cool completely, which should take about 15-20 minutes.
2. 2While the quinoa is cooling, prepare the vegetables. Dice the 2 medium Tomatoes into 1/2-inch pieces. Dice the 1 medium Cucumber into 1/2-inch pieces. Finely chop the 1 cup of Fresh Parsley. Finely chop the 0.5 cup of Fresh Mint. Finely dice the 0.25 medium Red Onion.
3. 3In 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 diced 0.25 medium Red Onion.
4. 4Pour the 0.25 cup of Lemon Juice and the 0.25 cup of Olive Oil over the quinoa and vegetable mixture. Add the 0.5 tsp of Salt and the 0.25 tsp of Black Pepper.
5. 5Gently toss all the ingredients together in the large bowl until they are well combined. Ensure the lemon juice, olive oil, salt, and pepper are evenly distributed throughout the salad.
6. 6Cover the large bowl tightly with plastic wrap and place it in the refrigerator. Chill for at least 30 minutes to allow the flavors to meld together. This chilling time is important for the salad to develop its best taste.
7. 7Serve the Gluten-Free Tabbouleh with Quinoa cold.

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