Gluten-Free Tabbouleh with Quinoa

Ingredients

• 1 cup Quinoa
• 2 cups Finely Chopped Parsley
• 1/2 cup Finely Chopped Mint
• 2 medium Diced Tomatoes
• 1 medium Diced Cucumber
• 4 stalks Green Onions
• 1/4 cup Lemon Juice
• 1/4 cup Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

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

Instructions

1. 1Measure 1 cup of quinoa into a medium pot. Add 2 cups of water and 1/4 teaspoon of salt. 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 stand, covered, for 5 minutes. Fluff with a fork and spread onto a baking sheet to cool completely, about 15-20 minutes.
2. 2While the quinoa cools, prepare the vegetables. Finely chop 2 cups of parsley and 1/2 cup of mint. Dice 2 medium tomatoes and 1 medium cucumber. Thinly slice 4 stalks of green onions.
3. 3In a large bowl, combine the cooled 1 cup of quinoa, the 2 cups of finely chopped parsley, the 1/2 cup of finely chopped mint, the 2 diced tomatoes, the 1 diced cucumber, and the 4 sliced green onions. Gently toss to mix.
4. 4In a separate small bowl, whisk together 1/4 cup of lemon juice, 1/4 cup of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
5. 5Pour the dressing over the quinoa and vegetable mixture in the large bowl. Toss gently to ensure all ingredients are evenly coated with the dressing.
6. 6Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld together. Serve chilled.

Substitutions

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