Quinoa Tabouleh

This Middle-Eastern dish is usually made with wheat. This is a great shame if you are allergic to wheat!

Deprive yourself no longer! Here is a wheat-free, gluten-free version of Tabouleh made with quinoa!

Ingredients

Quinoa

1 Cup quinoa grain
1 +1/2 tsp. Sea salt
1 ¾ cups water.

Vegetables

2 cups finely chopped parsley
1 cup green onions, finely diced (including the green part)
1 small carrot, finely diced (about 1 cup)
½ red pepper, chopped
½ green pepper, chopped
½ fresh mint leaves, finely chopped

Dressing

½ to ½ cup extra virgin olive oil
¼ cup lemon juice
2 garlic cloves, crushed or chopped

Instructions

Quinoa

Put the quinoa, salt and water into a pot and bring to a boil on medium heat. Simmer on low heat for 20-25 min. This grain will foam when fully covered, so leave the lid slightly ajar. Keep an eye on it to avoid it drying
out. Cool.

Vegetables and Dressing

Mix vegetables with quinoa, add dressing. Stir well. This may be kept in the refrigerator for a day or more to improve flavour.

Serve on a platter with lettuce leaves and garnish with black Kalamata olives and thin slices of lemon.

The beauty of this dish, besides its great taste, is that you can substitute the vegetables to suit your individual taste.

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