Quinoa Tabouli: wheat and gluten free and yummy!

Let's make a fresh, healthy, and hearty salad! Parsley is coming up in my garden right now and I just picked it and made this tabouli salad. I think that the quinoa is actually better than bulgur wheat in this recipe, plus, it is wheat and gluten free and very high in protein. Here is how to make it:

2 uncooked quinoa
4 cups water

Bring 4 cups of water to a boil and then add 2 cups quinoa. Cook on med-low heat for 10-15 minutes or until all water has been soaked up by quinoa. Place cooked quinoa in a large bowl and let cool. When cool (15 minutes or so) add:

1 cucumber, peeled and chopped 1-2 stalks of celery, chopped small
2 tomatoes, chopped, or a package of cherry tomatoes
1 bunch green onions, (8) chopped small
2 cups fresh chopped (diced) parsley

Dressing:
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 clove garlic, minced
1 tablespoon pepper
2 teaspoons salt

Mix above dressing ingredients thoroughly then stir into the quinoa and vegetables. Serve cool. This dish is a wonderful summer treat with lots of fresh raw vegetables and healthy garlic, lemon, olive oil, and parsley! Enjoy the tabouli as a light breakfast or lunch or as a side dish.

Some of the tabouli ingredients

Parsley: the heart of the dish!

Yum yum