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.