This gluten free tabouli is packed with protein without using wheat!
- 1 cup Quinoa (cooked as directed on package)
- 2 cups water
- 1/3 cup Olive Oil
- 1/2 cup fresh lemon juice
- 2 large ripe garden tomatoes
- 3/4 cup fresh parsley, chopped
- 1 1/2 cups scallions, chopped
- sea salt to taste
Directions
1. Prepare Quinoa as noted on package. Be sure to rinse quinoa several times to remove the outer bitter layer.
2. Chop tomatoes, parsley, scallion and mix with lemon juice and olive oil.
3. Stir in quinoa, salt to taste and mix.
4. Refrigerate for the day to infuse flavors. Then remove 1 hour before serving to reach room temperature.