Quinoa Tabbouleh (Healthy, Delish, Gluten Free)

Ingredients

• 1/3 cup raw quinoa - or 1 cup cooked quinoa
• 1 large bunch fresh parsley (2 packed cups of parsley leaves)
• 1 handful fresh mint leaves
• 1 large roma tomato - ripe but firm
• 1/4 red onion or 2 green onions/scallions
• 1 small Persian cucumber
• 3 tablespoons extra virgin olive oil
• 1 lemon
• Salt and black pepper to taste

Instructions

1. 1

   Rinse the quinoa well under water then place in a small pot with ⅔ cup water. Boil over medium heat for 10-15 minutes until most of the water has been absorbed

2. 2

   Turn the heat off, cover with the lid and let steam for 5 minutes. Then fluff it around with a forkAllow to cool in the fridge (more detailed recipe and tips on cooking the quinoa)

3. 3

   Chop the tomato, cucumber and onion into tiny cubes. *Optional, soak onions in water for 10 minutes to mellow their flavor while you prepare the remaining ingredients

4. 4

   Remove parsley leaves from the stems, keeping the small thin ones and discarding thick stems. Wash and dry thoroughly using a salad spinner or clean kitchen towels

5. 5

   Finely chop the parsley along with the mint leaves

6. 6

   In a small bowl or jar, whisk together olive oil, lemon juice and a pinch of salt and pepper

7. 7

   Add a couple spoons of the dressing to the quinoa and mix it through

8. 8

   Add all of the chopped veggies, herbs and quinoa to a large salad bowl. Pour over the remaining dressing and mix it through. Taste and adjust for seasoningLet it marinate for 5 minutes for the best flavor, then serve your Quinoa Tabbouleh and enjoy!