Tabbouleh with Quinoa- Gluten Free!
A gluten free version of a middle eastern classic!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: salad, side dish, snack, appetizer
- Method: mixing
- Cuisine: middle eastern
Ingredients
Scale
- 4 bunches Parsley
- 5–6 Roma Tomatoes Diced
- 2.5–3 cups Quinoa Already Cooked
- 1 bunch Green Onions Thinly Sliced
- 3–4 Lemons Juiced
- 1/3–1/2 cup Olive Oil
- 1 tbsp Red Pepper Flakes
- 1 tsp Salt
- 1 tsp Black Pepper Ground
Instructions
- Cook quinoa according to package instructions. Let it come to room temperature before mixing.
- While quinoa is cooking, either using a knife or a food processor, finely chop the parsley until it is VERY fine (see above pictures). If using a food processor pulse until it’s fine.
- Dice the tomatoes.
- Thinly slice green onions (scallions).
- Juice lemons.
- Once the quinoa has cooled off, mix all ingredients in a large bowl.
- Place bowl in refrigerator and let chill before serving.
- Enjoy!
Notes
All of the above ingredient measurements are approximate only. When I make this recipe, I usually add ingredients to taste only, and rarely measure anything. I highly recommend you do this too because our tastes may be very different. I love a lot of bold, strong flavors, so I tend to use a lot more salt, lemon juice, and tomatoes than the average person. Always adjust according to your own preferences! 
Find it online: https://www.iamtaradawn.com/tabbouleh-with-quinoa-gluten-free/