Gluten Free Quinoa Tabouli Salad

Gluten Free Quinoa Tabouli Salad | Glutenfree-jenny.comThis light summer gluten free quinoa tabouli salad recipe is perfect for those hot evenings.  It tastes better to make ahead of time and let rest so that the dressing can soak in to the quinoa.

This recipe makes enough for a crowd, or to have leftovers for the next day (it tastes even better!)

 

Ingredients:

  • 6 cups cooked quinoa
  • 1 large organic cucumber, diced (about 2-3 cups)
  • 2 cups organic tomatoes, diced
  • 1/2 cup fresh mint, finely chopped
  • 1/2 cup fresh parsley, finely chopped

 

Dressing:

  • juice of 3 lemons
  • 1/3 cup organic extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 tsp sea salt

 

Scoop cool, cooked quinoa into a large bowl.  Add diced cucumber, tomatoes, fresh mint, and parsley.

In a small bowl whisk together the ingredients for the dressing.  Pour dressing over quinoa and vegetables.  Toss together and let sit for some time before serving.

Store leftovers in a covered container in the refrigerator for up to 5 days.

Yield:  6 to 8 servings

(from Nourishing Meals cookbook)

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