Quinoa* Tabbouli

Serves 6

 

1 cup quinoa, rinse and prepare with 2 cups of broth and cooled

1/4 cup lemon juice

1/4 cup olive oil

 

Chop finely:

2 1/2 cups Italian parsley

Opt: 1/8 cup mint

2 tomatoes

1/4 cup green onions

1 English cucumber

1 tsp salt

freshly ground pepper, to taste

 

Place the prepared quinoa in a large bowl. Whisk together the lemon juice and olive oil and pour over the quinoa, tossing well to coat. Add the chopped herbs and vegetables, salt and pepper.

 

Blend well to incorporate. Serve chilled.

 

 

*This is normally made with bulgar wheat, but quinoa makes a delicious gluten free alternative!