I realize my recipe postings are alternating between soups and salads. It’s probably because our weather is alternating between winter and spring! Yesterday was a lovely day, so I made this quinoa tabouli- which the kids all loved- and enjoyed eating it sitting out on the steps in the sun. Quinoa is a lovely light grain which cooks quickly. You can make this recipe with leftover quinoa that you already have on hand or make up a fresh batch and refrigerate it before combining with the rest of the fresh ingredients.
Gluten-free Quinoa Tabouli
2-3 cups cooked quinoa 1/3 cup olive oil
2-3 diced tomatoes juice of 1 lemon (1/4 cup)
1 bunch parsley, chopped 1/2 tsp. unrefined sea salt
2 scallions, sliced-or- 1/4 tsp. cinnamon
1/4 sweet onion 1/4 tsp. allspice
opt: 1 cucumber, diced opt: 1/2 tsp. dried mint
Mix ingredients in right column in a small bowl. Mix ingredients in left column in larger bowl. Pour dressing from smaller bowl over top and allow to marinate for an hour or more before serving.
A wonderfully light and tasty salad.
A great alternative to pasta salads.