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 parsley, chopped

Salt to taste

2 tablespoons cold-pressed olive oil

Juice of one lemon


In a saucepan, boil 1 quart of water.

Add quinoa and stir.

Cook until quinoa is transparent (about 10 to 15 minutes)

Drain and place in a bowl.

Add the next five ingredients and season with salt, cold pressed olive oil, and lemon juice.

Mix well and refrigerate for 1 hour before serving.

© 2020, Wildwood Sanitarium. All rights reserved.

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.

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