Quinoa Tabbouleh Salad

Tabbouleh is a popular Middle Eastern dish often served as an appetizer along with hummus, eggplant, and spicy salads. Traditionally tabbouleh is prepared with bulgur, which is made from wheat .

I substitute quinoa for bulgur, so the recipe is much friendlier to my blood sugar. It’s also gluten-free.

The secret to this salad is finely chopping the ingredients without turning it in to paste – the finer the chopping the better.

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Quinoa Tabbouleh Salad

Ingredients

1 cup quinoa, prepared and refrigerated (see below)
4 cucumbers, finely chopped
1/2 purple onion, finely chopped
½ cup fresh parsley leaves, finely chopped
¼ cup fresh mint leaves, finely chopped
Juice of two lemons
¼ cup extra virgin olive oil
Salt and freshly ground pepper to taste

Instructions

Combine the ingredients in a bowl and mix.
Serve cold.
Variation: Add a small minced tomato for color and flavor.
Prepare Ahead: to make 1 cup of prepared quinoa, cook ½ cup of rinsed quinoa with 1 cup of water until water is absorbed. Set aside for 5 minutes before removing from pot. This will make the quinoa fluffier. Refrigerate quinoa for 1-2 hours.

Yield: 4