Gluten Free Tabbouleh with Cilantro

🧂 Ingredients

• ½ cup dry quinoa

  (1 ½ cups cooked)
• 1  cup water
• ¼ cup chopped mint
• ¼ cup chopped cilantro
• 1 cup chopped English cucumber
• 1 cup chopped grape,

  cherry or plum tomatoes
• 2 teaspoons finely chopped jalapeño
• ¼ cup lemon juice
• 2 tablespoons olive oil
• Salt

Instructions

• 1 Rinse and drain quinoa. This step is very important. Quinoa has a natural bitter
  coating of saponins. You will notice the suds quinoa creates when rinsing.
• 2 Place water and quinoa in a saucepan
  [https://www.amazon.com/gp/product/B07NQJ4XM6/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07NQJ4XM6&linkCode=as2&tag=creatmindf-20&linkId=037d15dc5f88e5725e6340e55523a70a]
  and bring to a boil. Reduce to a simmer, cover and cook until all the water is
  absorbed, about 10-15 minutes. Add salt.
• 3 Put chopped mint, cilantro, cucumber, tomatoes, and jalapeño in a bowl.
• 4 Add lemon juice, olive oil
  [https://www.amazon.com/California-Olive-Ranch-Extra-Virgin/dp/B0876PPPCT?crid=1SU6K52P0R0L8&dib=eyJ2IjoiMSJ9._WlqGpjnF3460W8VXwzqlzIXAKs2urSuem3p_QKQZvyxVcM1womQrf_I2X3HZzHMLTN2mjOKLdrn6QcClyhCTl7zb6F3YRNM8Iwv0zBwA_NYVm3Rl3jzbesYp0BC25bX5eY8WUjyZWlMfAv3cjmg9lm7fMjUcs24cYSgs8BA8AmH3TqAbemZXMLvmSwJEkJmoK8XHQOvFag_Qb-MH5cG-kaWV789CZmiGWl3iJDISmD68CvE1SQr5b5drRzX4hS7LtyYqHJLZl-41s5w4oAHWmH1i0Yu1JEpZbVd7t15MeLh8v-w9uYMFSufyyGJSOjqnrJ1W7uP7-0fSQkNKnTwtdT392r5pM3WPJcg1W79Li2V3X_HwQAWeYRjtyOpfrZcnczLqEurP5LPH38Redx3tQ9QdEkDgKBEEKbsboVnZOm5F-5sB6wa8ARTOZSrF1BZ.aqEzEpvGzrxD_13xEVl1murs_FPsCjNgjMZFDl7BCNU&dib_tag=se&keywords=california+olive+oil&qid=1737480546&sprefix=california+olive+oil%2Caps%2C166&sr=8-8&linkCode=ll1&tag=creatmindf_kitchenandhousewares-20&linkId=8d83040810b1606cd802e7a11ddaadfc&language=en_US&ref_=as_li_ss_tl],
  salt, and quinoa. Mix well. Let flavors combine for at least an hour before
  serving.

Nutrition Info