Quinoa Tabbouleh

Quinoa has so much going for it……one of the worlds’ Super Foods, delicious, versatile, and a great solution for gluten-free diets. I actually prefer quinoa vs. cracked wheat (bulgar) for tabbouleh.  It has a wonderful chewiness, a mild flavor and gives a terrific lightness to this fresh and nutritious  salad that’s loaded with fresh veggies and herbs.  Absolutely one of my favorite light meals, and ideal to serve to anyone that wants to eat vegetarian, vegan, gluten-free, healthy – or for any one that wants a fresh, delicious lunch, side dish or salad!

There’s a lot of fine dicing going on in this salad, so sharpen your chef’s knife and have at it!

Ingredients for Quinoa Tabbouleh Recipe:

• Quinoa, 1 cup, cooked according to package directions
• 2 plum tomatoes, diced
• 1 cup chopped scallions
• 1 cup diced seedless cucumber (about 1/2 large cucmber)
• 1 cup flat leaf parsley, finely chopped
• 1/2 cup chopped fresh mint, or dried mint to taste
• 1/2  lemon, juiced. Save other half for garnish
• 2 cloves garlic, minced
• Salt and pepper
• Olive oil

Begin by cooking the quinoa, fluff it up and set aside to cool while preparing the other ingredients.

Juice 1/2 of the lemon, remove any seeds and cut the remaining half in wedges so people can add more as they like at the table.

Chop, mince or dice the rest of the ingredients and combine.

Salt and pepper to taste, and add as much olive oil as you’d like. I add only about 1 tablespoon – just enough to give a hint of flavor and help bind the salad together a bit. If you are looking to make a fat free salad, just leave it out altogether – it will still be completely wonderful!

To serve Quinoa Tabbouleh:  Either serve family style with warm pita bread pockets , or plate individual servings. While pockets of warm pita bread are great to serve with this so people can scoop it up or fill them with the salad – lettuce leaves or belgian endive spears can serve the same purpose for anyone who needs to eat gluten free.  I often have it for lunch, but it also makes a great appetizer, brunch or dinner salad.