Gluten-free tabbouleh salad
Foodies beware! Relish in this savoury-fresh salad and then go brush your teeth. You can thank me later. :)
Equipment
- food processor optional
- Garlic press optional
Ingredients
- 2 bunches Italian parsley possible to use Canadian flat parsley
- 4 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 cup quinoa
- 2 cup tomato diced or cubed
- 1/2 cup white onion diced
- salt, pepper to taste
- 1 clove garlic optional
- 1/3 cup fresh mint leaves optional
- 1 cup goat or sheep fetta optional, or omit
- 2 units Lebanese cucumber optional, cubed
Instructions
- Rinse the parsley thoroughly before finely chopping the bunches, or add to a food processor to pulse it a few times (until desired texture)
- Finely chop the white onion and add this to a bowl of cold water. Wait 10 minutes before rinsing again with cold water, then patting dry.
- Lightly toast the uncooked quinoa on a pan (until somewhat golden), then cook in a pot of water for about 10 minutes, stirring occasionally.
- Cube or dice the tomatoes, and if desired, add some chopped Lebanese cucumber.
- Add all of the ingredients to a large bowl
- Pour the olive oil and lemon juice into the salad bowl, then mix the salad ingredients all together. Let the salad sit for about 10-15 minutes so that the flavours can be expressed.
- Optional: Cube the goat or sheep feta, and finely chop the fresh mint leaves