Ingredients for Gluten Free Lebanese Tabbouleh Using Quinoa
- 1 cup of cooked quinoa
- Flat Leaf Parsley
- Green Onions
- Grape Tomatoes
- 1/2 cup of diced cucumber
- Lemon, Juice Of
- Extra Virgin Olive Oil
- Sea Salt
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How to Make Gluten Free Lebanese Tabbouleh Using Quinoa
- Finely chop the parsley, mint, and tomato. Dice the cucumber.
- In a large bowl, combine the cooked quinoa, chopped parsley (1 cup), mint (1/2 cup), tomato (1 cup, diced), cucumber (1/2 cup, diced), and onion (1/4 cup, finely chopped).
- Add the lemon juice (2 tablespoons), olive oil (3 tablespoons), salt (1 teaspoon), and black pepper (1/2 teaspoon).
- Gently toss all ingredients until well combined.
- Taste and adjust seasoning as needed, adding more lemon juice, salt, or pepper to your preference.
- Let the salad sit for at least 15 minutes to allow the flavors to meld. This step is crucial for the best taste!
- Serve chilled or at room temperature. Garnish with extra parsley and a lemon wedge, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
16g
Fat
14g
Carbs
12g
