Gluten Free Quinoa Tabbouleh
½ cup quinoa
2 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
1 seedless cucumber, chopped
½ cup black olives, chopped
½ cup fresh parsley, chopped
salt to taste
2 tablespoons cold-pressed olive oil
juice of one lemon
In a saucepan, bring to boil 1 cup of water. Stir in quinoa and 1/4 teaspoon salt.
Cook until quinoa is transparent (about 10 to 15 minutes) then put it in a bowl. Let is cool slightly before adding the fresh vegetables.
Then add the next six ingredients and season with salt, cold pressed olive oil, and lemon juice.
Mix well and refrigerate for 1 hour before serving.
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Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.