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Quinoa Tabouli
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Description
This is a healthy gluten-free variant on the classic tabouli salad.
Ingredients
- 2 cups Quinoa
- 2 whole Tomatoes, Diced
- ½ whole Red Onion, Diced
- 1 whole Cucumber, Peeled And Diced
- 1 whole Sweet Pepper
- 2 cups Parsley, Finely Chopped
- ¼ cups Mint, Finely Chopped
- 1 whole Lemon, Juiced
- ¾ cups Extra Virgin Olive Oil
- 1 dash Salt
Preparation
For best results, rinse the quinoa thoroughly and allow to soak in warm water overnight.
Cook quinoa in water for 15 minutes (30 if not soaked). Allow quinoa to cool to room temperature.
Add all the chopped vegetables and herbs and toss them together.
Mix the lemon juice and olive oil in a cup then sprinkle the mixture over the salad. Toss to coat all of the vegetables and the quinoa. Salt to taste. If the salad seems too dry, add another drizzle of olive oil and toss.
Put this salad together an hour before serving if you can. This gives the flavors a chance to blend.
Serve at room temperature.
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