Easy Gluten Free Tabbouleh Recipe with Quinoa

🧂 Ingredients

• 1 cup dry quinoa

  pre-rinse to remove bitterness
• 2 cups water
• 2 large cucumbers

  peeled and chopped into bite size pieces
• 2 cups grape or cherry tomatoes

  sliced into bite size pieces
• 2 cups loosely packed flat leaf parsley

  chopped
• 1 cup chopped green onions

  green part only
• 1 cup loosely packed fresh mint

  chopped
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried oregano
• Salt and Pepper to taste

Instructions

• 1 Rinse the quinoa. Place in a medium pot with water, and heat on high until
  boiling. Turn the heat down to a simmer, and cook for ~ 15 minutes.
• 2 While the quinoa is cooking, peel and chop the cucumbers and slice the tomatoes.
  Place them in a large salad bowl or serving dish. Add the chopped parsley, green
  onions, and mint to the cucumber and tomatoes, and stir well to combine.
• 3 Juice the lemon and add to the herbs and veggies along with the olive oil.
• 4 When quinoa has finished cooking, pour it into the bowl with the other
  ingredients, and stir well to combine. Stir in the dried oregano, and salt and
  pepper to taste.
• 5 Serve warm, or chilled {store covered in refrigerator until ready to serve, or
  for up to 3 days.}

Nutrition Info