Gluten-Free Tabbouleh

Tabbouleh is undoubtedly one of my favorite salads from the Middle Eastern origin. However, now I see many people moving to a gluten-free diet which is what inspired this dish. Instead of using bulgur or couscous like the original tabbouleh uses, I swapped it with quinoa which is a much healthier option and it keeps you full for a longer period of time! Surprisingly, the quinoa really enhanced the flavors brought by the lemon juice and parsley and now this dish is a favorite at my place!

By mohini

Skill Scale: Easy
Serving: 3-4
Prep Time: 10 minutes
Cook Time: 10-12 minutes

Ingredients

pure-quinoa - 1 cup
vegetable broth - 1 ¾ cup
cucumber - 1 cup, (chopped)
tomato - 1 cup, (chopped)
onion - ½ cup, (chopped)
parsley - 1 ½ cup, fresh, (chopped)
lemon - ½ lemon or 1 tbsp lemon juice
salt - ½ tsp
black pepper - ¼ tsp

Instructions

Put the vegetable broth and quinoa in a saucepan and boil for about 10-12 minutes until the quinoa softens. After it comes to a boil, cook on a medium flame
While the quinoa is boiling, chop the cucumber, tomato, onion and parsley and set aside in a container
After the quinoa boils, add it to the container containing the vegetables
Add lemon juice, salt and black pepper to the container
Mix well and serve