Tabouleh is traditionally made with bulgur wheat but for us gluten-free folks, the quinoa replaces it easily and still provides the nutty, grainy texture that the wheat did. This bright salad is perfect for Summer picnics or a light dinner side, and is easy to swap into your weekly meal prep routine. Simple, delicious, easy.
1 c. quinoa
1 3/4 c. water
2 medium carrots, finely diced
4 plum tomatoes, chopped
1 large cucumber, diced
1 c. chopped mint
1 c. chopped parsley
1/2 c. finely chopped red onion
2 cloves garlic, minced or pressed (optional)
2/3 c. olive oil
1/2 c. lemon juice
1 tsp. freshly ground black pepper
1/2 tsp. sea salt
1 c. Greek black olives (optional)
In a 2 qt. saucepan bring quinoa and water to a boil. Skim off the bubbles that foam up (this is saponin in the quinoa that can have a bitter taste if remaining), then reduce heat and simmer, covered for about 15 minutes, until all water is absorbed. Remove from heat, uncover and allow to cool.
Place the cooled quinoa in a large bowl. Add the carrots, tomatoes, cucumber, mint, parsley, red onion, and garlic. In a separate bowl whisk together the olive oil, lemon juice, salt and pepper. Pour over quinoa mixture, using only as much as necessary to coat well. Toss thoroughly. garnish with olives and serve.