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Quinoa Tabbouleh
A gluten free version of the traditional Tabbouleh
Course:
Salad
Cuisine:
Mediterranean
Keyword:
cucumber, parsley, quick
Servings:
6
people
Ingredients
Juice from 2 lemons
½
cup
olive oil
1
tsp
salt
1
tsp
freshly ground black pepper
1
tbsp
ground cumin
1
cup
spearmint leaves
washed and minced
2
bunches
flat italian parsley
washed and minced
3
cups
cooked quinoa
completely cooled or refrigerated
½
cup
green onions
thinly sliced
1
can
medium pitted black olives
1/2
cup
green olive slices
2
cups
cucumber
chopped
2
cups
Roma tomatoes
chopped
Instructions
Combine first 5 ingredients in large bowl.
Add the rest of the ingredients and stir well.
Refrigerate for at least 1 hour before serving to all flavors to meld.