Quinoa Tabbouleh (Gluten-Free)

Ingredients

2 cups water

2 bunchs scallions, diced

2 cloves garlic, chopped

1/2 cup fresh mint, chopped

1/2 cup fresh parsley, chopped

1/2 teaspoon lemon zest

1/2 teaspoon cumin

1/2 teaspoon sea salt

Bring water and quinoa to a boil.

Cover and simmer until the water is absorbed, approximately 15 minutes.

Fluff with a fork and set aside to cool.

In a large bowl, combine olive oil, balsamic vinegar, tomatoes, cucumber, scallions, garlic, mint, parsley, lemon zest, cumin and sea salt.

Stir the quinoa into the vegetable mixture.

Refrigerate for at least an hour.

48.0 rolls

Thursday, September 16, 2010 - 9:09am