Quinoa Tabouli Salad (Vegan & Gluten Free)
Quinoa used in place of bulgar wheat and mixed with fresh chopped onion, cucumbers, tomatoes, mint & parsley. A tasty, satisfying lunch or dinner that is great made ahead.
- 3 cups cooked quinoa
- 1/2 large red onion finely diced
- 1/2 large english cucumber chopped
- 1 cup cherry tomatoes chopped
- 1/4 cup mint finely chopped
- 1/2 cup flat leaf parsley finely chopped
- 1 large lemon juiced
- 1/3 cup olive oil
- salt & pepper to taste
Cook quinoa according to package directions.
Put quinoa in large mixing bowl along with remaining ingredients & combine well.
Add salt & pepper to taste.
This recipe was made with white quinoa.
I usually soak my quinoa in cold water for about 15 minutes and rinse prior to cooking.
1 cup of uncooked quinoa yields about 4 cups cooked(so you would have a little extra).
Can be stored in fridge covered for up to a week.