Gluten-free tabouli (or Tabbuleh) made with tri-colored quinoa (follow the directions on the package to cook quinoa. Set aside and allow it to cool.)
1 large cuc’s - cut into smaller cubes
4 cups organic Italian parsley (when they have been chopped finely-it should equal about 2 cups)
1 large sweet onion- diced
3 cloves of garlic minced
2 lemons or 4 TBS
4 cups of cooked tri-colored quinoa.
I started off with 1/3 cup of fresh lemon juice. Let it marinate for about an hour. Then I added a bit more lemon juice for my taste!
2 medium tomatoes - cubes
1/4 cup EVOO
1 TBS Himalayan salt
Chill for at least a half hour before serving.
**Note I like to add extra lemon to mine.
***A FUN twist my family enjoys is to sometimes add Feta cheese to this salad.
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!