Parsley and mint combine to make this quinoa tabouli a refreshing, gluten-free, grain salad.
This recipe is suitable for those following the Body Ecology Diet.
Serves: 4
Prep time: 15 minutes
By author: Andrea Beaman
Ingredients
- 1/2 cup fresh parsley (minced)
- 4-5 scallions (chopped)
- 1/4 cup fresh mint leaves (minced)
- 1 large lemon, freshly squeezed
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic (peeled and minced)
- 1/4 teaspoon sea salt (or to taste)
- 3 cups quinoa (cooked)
- 1 large cucumber (peeled, deseeded and diced)
- 1 large tomato (deseeded and diced)
Directions
In a food processor, puree parsley, scallions, mint, olive oil, garlic and sea salt.
In a large bowl, combine pureed mixture from the food processor with cooked quinoa, cucumber and tomato.
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