JEN FIORE
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Quinoa Tabouli (or Tabbuleh)

8/11/2022

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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.


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    Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 &  is happy to share her recipes with you!

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  • Home
  • Meet Jen
    • About Jen
    • Working with Jen >
      • Consulting
    • Press and Speaking Engagements
    • Blog
    • Finding a Gluten Free Nation
    • Testimonials & Book Reviews
  • Gluten-Free Recipes
    • Recipes shared on T.V.
    • Meals >
      • Main
      • Sides
      • Salads
      • Dressings
    • Dessert >
      • Cakes
      • Cookies
      • Pies
      • Brownies
      • Other
    • Breads >
      • Sweet
      • Savory
    • Muffins & Snacks
    • Other
    • YouTube: GlutenFree and Me
  • Books, Art, & More
    • All the Parts of Me
    • Ebook-All the Parts of Me
    • Heaven Cent
    • Do Life Inspired
    • Paintings
  • Contact
  • Programs
    • Mastery of Joy
    • Offers