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Quinoa Tabbouleh

A gluten-free take on a fresh and fabulous Mediterranean classic. You’ll never miss the bulgar/couscous!

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Ingredients:

  • 2 cups water
  • 1 cup quinoa
  • 1 pinch salt
  • ¼ cup olive oil
  • ½ teaspoon sea salt
  • ¼ cup lemon juice
  • 3 tomatoes, diced
  • 1 cucumber, diced
  • ½ cup matchstick carrots, chopped
  • 1 bunch green onions, diced
  • 2 cups fresh parsley, chopped

Directions:

  1. In a saucepan, bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
  2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, carrots, green onions, and parsley. Stir in cooled quinoa.
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