This is a gluten-free twist on the classic Lebanese tabbouleh. Fresh-picked, flat-leaf parsley and mint are the stars of the dish. Be sure to cut and chop the herbs and vegetables into uniformly sized pieces.
½ cup tricolor quinoa (well rinsed)
1 cup water
3 tablespoons extra virgin olive oil
3-4 tablespoons fresh lemon juice
4 Roma tomatoes, seeded and cut into ¼-inch pieces
4 green onions, finely chopped
1 medium hot house cucumber, peeled, cored and cut into ¼- inch pieces
2 cups fresh flat leaf parsley, finely chopped
¼ cup fresh mint, finely chopped
½ teaspoon salt (or to taste)
¼ teaspoon fresh cracked pepper (or to taste)
Place quinoa and water in a small, heavy-bottomed pot with a tight-fitting lid. Bring to a boil, then reduce to simmer. Cover and cook until all water is absorbed (10-15 minutes). Remove from heat. Fluff with fork and let cool. In a small bowl, whisk together lemon juice, olive oil, salt and pepper and set aside. In a medium-sized bowl, add all ingredients and combine well. Serve immediately.
Servings: 2 main dish servings or 6 side dish servings