Gluten-Free Tabouleh

Ingredients:

1 cup cooked quinoa (gluten-free)
1 cup fresh parsley, finely chopped
1/4 cup fresh mint leaves, finely chopped
1/2 cup diced tomatoes
1/4 cup diced cucumber
1/4 cup diced red onion
2 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt and pepper, to taste

Instructions:

Prepare the Quinoa:

Cook the quinoa according to the package instructions. Once cooked, fluff it with a fork and let it cool.

Chop the Herbs:

Finely chop the fresh parsley and mint leaves.

Combine Ingredients:

In a bowl, combine the cooked quinoa, chopped parsley, chopped mint, diced tomatoes, diced cucumber, and diced red onion.

Dress the Salad:

Drizzle the fresh lemon juice and olive oil over the salad ingredients.

Season:

Season the Gluten-Free Tabouleh with salt and pepper to taste.

Toss:

Gently toss all the ingredients together until they are well combined and coated with the lemon juice and olive oil.

Chill:

Cover the bowl with plastic wrap and refrigerate the Gluten-Free Tabouleh for at least 30 minutes before serving. This allows the flavors to meld.

Serve:

Serve the Gluten-Free Tabouleh as a refreshing and nutritious salad or side dish.

Feel free to add diced bell peppers, olives, or crumbled feta cheese for additional flavors and textures. This recipe captures the essence of traditional Tabouleh while being gluten-free and perfect for a light and vibrant dish.