As a kid growing up, tabbouleh was a typical traditional food on our Friday night dinner table. I've adapted it by substituting bulgur for quinoa which is naturally gluten free and high in protein. Feel free to add a variety of chopped vegetables, nuts, seeds and even seasonal fruit!
Basic Quinoa Tabbouleh
1 cup cooked quinoa
2 tomatoes on the vine, chopped small, with some juice drained out
4 persian cucumbers, chopped small
3 scallions, chopped
1/2 bunch Italian parsley, chopped
2 tablespoons avocado oil (organic canola can also be used)
2 tbsp freshly squeezed lemon juice
salt, to taste
2 large pinches dried mint
Mix quinoa and vegetables together in a large mixing bowl. Mix together the dressing ingredients, rubbing the dried mint between your fingers before adding it in. Add in dressing and taste to see if additional salt or lemon is needed.
Additional Optional Mix- Ins
chopped peaches and nectarines