This is a gluten-free version of the traditional tabouli, which is typically made with bulgar wheat. Substituting the wheat with quinoa adds more protein, fiber and vitamins to the dish. We like the fluffier consistency of the quinoa as well. Feel free to add other superfoods such as fresh chopped kale or sprinkle with chia seed.
1 cup of uncooked red quinoa (2 cups cooked)
2 cups of water
1/8 cup fresh lemon
1/4 cup or less olive oil
1 cup sweet white onion, finely chopped
4 garlic cloves, crushed or finely chopped
1 cup flat-leaf parsley, chopped
1 English cucumber, cut into 1/2 inch (~ 1cm) cubes
4 plum tomatoes, cut into 1/2 inch (~ 1cm) cubes
Celtic sea salt to taste
- Rinse quinoa, and add to pot with the water. Bring to a boil, reduce heat and cook for 20 minutes or until all water is absorbed and quinoa is light and fluffy.
- Transfer quinoa into a bowl. Let cool and add lemon juice, salt and olive oil.
- Add chopped onion, garlic and parsley, mix well.
- Add tomatoes and cucumbers. Toss.
Chill for 30 minutes or serve immediately.