Quinoa Tabbouleh

A fresh twist on a Middle Eastern classic, made gluten-free.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cucumber
• 2 tomato
• 1 bunch parsley
• 1/4 cup mint leaves (optional)
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp salt

Method

1. Rinse quinoa under cold water and drain.
2. In a pot, bring water and quinoa to boil, then simmer until water is absorbed.
3. Chop cucumber, tomatoes, parsley, and mint finely.
4. In a bowl, combine cooked quinoa with vegetables, lemon juice, olive oil, and salt.

Chef's tips

• Chill before serving for a refreshing taste.
• Adjust lemon juice to taste.