Quinoa Tabouli Recipe

    By using quinoa instead of bulgur, this traditional Mediterranean salad becomes gluten-free. The combination of fresh vegetables and protein-packed quinoa makes this simple side dish a nutritional powerhouse.


    1 cup quinoa, rinsed
    2 cups water
    1 cucumber, peeled and diced
    1 small tomato, seeded and diced
    5-6 scallions, chopped
    1/2 cup parsley, chopped
    1/4 cup mint, chopped
    1 garlic clove, peeled and chopped
    Juice of 1 lemon
    1/3 cup olive oil
    1/4 teaspoon sea salt

    1. In a medium sized pot, bring quinoa and water to a boil.
    2. Cover, reduce flame to simmer and cook for 10-12 minutes.
    3. In a bowl, combine diced cucumber, tomato and cooked quinoa.
    4. Put scallions, parsley, mint, garlic, lemon juice, olive oil and sea salt in food processor and pulse for 2-3 minutes.
    5. Mix dressing into salad.