Tabbouleh Salad

There’s a reason that they let Martha Stewart out of jail, and I think it has something to do with her gluten-free tabbouleh salad recipe. Traditional tabbouleh salad is made with bulgar, which is not g-free friendly. This version, made with quinoa, ups the protein/health quotient, and is just so so delicious. It makes a great lunch, and the recipe made enough for me for the week. And, it doesn’t matter how neatly you chop everything, which is perfect for a girl with dull knives and no cutting skills.

Tabbouleh Salad, adapted from Martha Stewart’s recipe

1 cup quinoa

2 cups fresh flat-leaf parsley, coarsely chopped

1/2 cup fresh mint leaves, coarsely chopped

1/2 cup fresh basil leaves, coarsely chopped

3-4 Tbsp. fresh  lemon juice

1 medium cucumber, diced (I keep the skin on)

1 medium tomato, diced (about 1 cup)

1/2 cup extra virgin olive oil

salt and pepper, to taste

1. Cook quinoa in rice cooker, according to manufacturer’s instructions for rice (or cook on stove-top according to directions on packaging).

2. Combine one cup quinoa with all remaining ingredients, toss to combine.

3. Serve at room temperature or chilled, with gluten-free crackers.

so fresh and yummy!


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