Quinoa Tabbouleh (Gluten-Free)
By: MidnightSushi
Published: Thursday, September 16, 2010 - 9:09am

Ingredients




2 cups water
1 cup quinoa
1/4 cup olive oil
1/4 cup balsamic vinegar
3 tomatoes, diced
1 cucumber, diced
2 bunchs scallions, diced
2 cloves garlic, chopped
1/2 cup fresh mint, chopped
1/2 cup fresh parsley, chopped
1/2 teaspoon lemon zest
1/2 teaspoon cumin
1/2 teaspoon sea salt

Preparation

1 Bring water and quinoa to a boil. 2 Cover and simmer until the water is absorbed, approximately 15 minutes. 3 Fluff with a fork and set aside to cool. 4 In a large bowl, combine olive oil, balsamic vinegar, tomatoes, cucumber, scallions, garlic, mint, parsley, lemon zest, cumin and sea salt. 5 Stir the quinoa into the vegetable mixture. 6 Refrigerate for at least an hour.