Gluten free tabbouleh
This fresh tabbouleh recipe is made with quinoa rather than wheat bulgur so that it is entirely gluten free. All you have to do to make this simple tabbouleh recipe is chop all of the ingredients and mix them together. It doesn't get much easier than that!
Servings: 3 cups
Ingredients
- 2 cups curly parsley (chopped, packed)
- 1/2 cup diced tomato (about 2 large tomatoes)
- 1/4 cup diced onion (about 1/8 of an onion)
- 1 clove garlic
- 1 tsp fresh mint (chopped, packed)
- 1/4 cup dried quinoa
- 2 tbsp olive oil
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Cook the quinoa according to the instructions on the package.While the quinoa cooks, you can move on to the next step.
- Chop all of the ingredients for tabbouleh.
- When the quinoa is done cooking, combine all of the ingredients in a large bowl. Mix the ingredients well.
- For best results, we recommend covering the tabbouleh and letting it rest in the refrigerator for at least 30 minutes before eating it. That being said, you can also eat the tabbouleh immediately if you are hungry.
Notes
1/2 cooked quinoa decent