Tabouli – Gluten Free


  • 1 cup Quinoa
  • 1 bunch (about 3 cups) flat leaf or Italian parsley – finely chopped. –
  • Juice of 2-3 lemons
  • ½ c olive oil (approximately)
  • ½ tomato, diced
  • ½ cucumber, chopped
  • 2 cloves garlic, finely chopped
  • Salt to taste (about 3 tsp)


  1. Prepare the quinoa about 1 hour before combining salad.  Add 1 cup quinoa to 2 cups water.  Simmer on stove until water is boiled off and quinoa is light and fluffy (about 20 minutes). Remove from heat and stir.  Set until cooled.
  2. Combine parsley, cucumber, tomato and garlic together.  Add cooled quinoa. Drizzle with olive oil, squeeze lemon juice over and add salt to desired taste and consistency.
  3. Can eat immediately, or let sit and chill in refrigerator.  The longer it sits the better it tastes!