Gluten free Tabouleh

• 1 cup quinoa, cooked according to package directions
• 1 cup finely chopped flat-leaf parsley
• 5 green onions, finely chopped
• 2 cups small grape tomatoes, halved
• 1 cucumber, peeled and seeded, thinly sliced
• Juice of 1 to 2 lemons, more to taste
• 1/3 cup extra virgin olive oil
• Sea salt, pepper and crushed red pepper to taste
Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled.

You can use dried tomatoes, onions and parsley in this dish.

If you like Tabouleh this is great. One of Zac’s favorites.