Quinoa Tabouleh -Vegan and Gluten Free

Looking for a salad that is bursting with flavor? Think Middle Eastern inspired tabouleh!

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Tabouleh recipes originated in countries such as Syria and Lebanon and were always a staple in their weekly diet. Eventually it also became popular in many other middle eastern countries such as Egypt, Israel, Jordan and now it has an international presence including its popularity in the United States. 

I made my tabouleh recipe gluten-free using a base of quinoa instead of the more traditional base of burgher wheat (which is not gluten-free) that is usually used. 

The results using quinoa (and quinoa may be easier to find) is extremely flavorful and very easy to make. 

I usually make this recipe ahead of time such as in the morning or even the day before. Since it is consumed at room temperature, there is no need to re-heat this recipe before serving it, and it also frees up your prep time before guests arrive.

It will be a perfect salad for anyone who is gluten-free, vegan, and even kosher because quinoa is allergy friendly and is high in protein. It's a crowd pleaser and everyone will love it. 

Traditionally, this salad is marinated in an olive oil and lemon dressing. Personally, I just marinate with lemon juice and I love it. But you can choose.

Ingredients: 

1 cup of uncooked white quinoa, washed well and cooked (see notes)

1 container of cherry tomatoes, washed and chopped

2 sprigs of green onion (scallions), sliced thin

1 cup of chopped curly parsley (finely chopped)

1/2 cup of finely chopped fresh mint

Juice of 2- 3 lemons or limes (or 1/2 cup of juice)

salt

cracked pepper

optional: 1/4 cup of olive oil (I do not use it) 

Directions: 

Cook 1 cup of quinoa according to directions on the package or (How to cook in the Instant Pot in 2 minutes). When done remove from pot, and spread out on cookie sheet to allow to cool. While the quinoa is cooling, finely chop the parsley and mint (food processor is fine for the mint and parsley), cherry tomatoes, and green onion. When the quinoa is cool add it to a large mixing bowl and mix with the chopped vegetables. Add lemon juice, salt, pepper and optional olive oil ( I do not use it). Mix well with a large spoon and allow to marinate for at least 2 hours or more. Serve at room temperature. 

**Many of my readers know that last year I stopped using oil  (not healthy fats from nuts, seeds, avocado) Why? For health reasons. You can see this YouTube video and olive oil- by Dr. Neal Barnard- if you want to understand this cutting edge scientific medical thinking by doctors to help reverse heart disease and or diabetes eliminating oil as one part of the approach or watch this TedX . For testimonials by hundreds of people check out the Forks Over Knives website for ideas and support for healthier plant-based eating.

Variations: 

1. Try adding avocado, mandarin orange, or finely chopped Persian cucumbers to the mixture. 

2. Cook quinoa according to the package directions or use your Instant Pot (recipe link) for a quick cook which is my preference. 

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