Gluten Free Quinoa Tabbouleh (VG)

Name: Gluten Free Quinoa Tabbouleh (VG)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 Cup White Quinoa; 1 Large Bunch Fresh Parsley; 4 Roma Tomatoes; 1 English Cucumber; 4 Green Onions; 1/4 Cup Fresh Mint Leaves; 2-3 Lemons; 1 Lime; 2 teaspoons Dried Mint; 5 Tablespoons Light Olive Oil; Salt & Pepper

Ingredients

White Quinoa		1 Cup
Fresh Parsley		1 Large Bunch
Roma Tomatoes		4
English Cucumber		1
Green Onions		4
Fresh Mint Leaves		1/4 Cup

Dressing

Lemons		2-3
Lime		1
Dried Mint		2 teaspoons
Light Olive Oil		5 Tablespoons
Salt & Pepper

Traditional tabbouleh is made with cracked wheat and this recipe swaps it for gluten free quinoa plus adding a little protein is a bonus.

This makes a great side dish or topping for Salmon or Grilled Chicken.

Make the Quinoa according to the package, I used 1 cup of Quinoa with 2 cups of water and it took 15 minutes. Set aside to cool.
Seed the Cucumber and dice into small pieces, cut the Tomatoes into small pieces as well leave out as many seeds as you can.
Finely dice the Green Onions. Mix the Cucumber, Tomatoes & Green Onions together.
Zest the Lemons and add that zest to the Veges.
Juice the Lemons and Lime add to a mixing cup with the light Olive Oil & Dried Mint, Salt & Pepper.
Wash and tear the Parsley into thirds (discard the stems) and place in a food processor and pulse until it is finely diced. Add the Mint and pulse one more time.
Add all the ingredients and mix with the dressing and serve.