Photography by Tessa DeLine.

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

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