Quinoa Tabbouleh Salad

Photo: Jennifer Manriquez

Ingredients

1 cup uncooked quinoa

2 cups water

4 green onions, chopped

1 tomato, diced

1/2 large cucumber, diced

1/4 cup loosely packed fresh mint, finely minced

1/8 cup fresh parsley, finely minced

3 tablespoons olive oil

1/4 cup lemon juice, or less (to taste- I like a lot!)

1 teaspoon garlic powder

Freshly cracked black pepper, to taste

Preparation

Bring water to a boil in a medium saucepan. Add quinoa and stir. Cover and reduce heat. Allow quinoa to simmer on medium-low heat until all water is cooked off, about 20 minutes. Stir occasionally. Be careful not to burn your quinoa. Allow to cool.

Place cooled quinoa into a large bowl (preferably something with an airtight lid).

Add all remaining ingredients and gently stir until very well-mixed. Cover and refrigerate for at least an hour.

Stir again before serving.

Can be stored, covered, in the refrigerator for two or three days. But it's best on the first day, when the veggies are still fresh and crisp!

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About

This is my newest addiction. It is so good! I have always loved tabbouleh salad, even long before my health journey began. A plate full of falafel, tabbouleh, and dolmas was, and still is, one of my very favorite meals. So, when my husband and I decided to try gluten-free for a while, I assumed that I would have no choice but to give up my good friend, tabbouleh. But, now I don't have to! I found a delicious substitute for the bulgur wheat - quinoa! It tastes wonderful, and adds a lot of extra nutritional value toward your daily protein goal.
And, hey, remember all that fresh mint I told you about in my garden? Well, I have fresh Italian parsley growing out there too. So, badda bing. Scrumptious tabbouleh is mine once again! Give it a try.