Quinoa Tabbouleh

I’m not a vegetarian, but I’m trying my darnedest to be...

I love the idea of going meatless, but I find that a little animal protein just works best for my body.

I’ve been doing Vegetarian lunches though... and I love it. Now that I’ve curated a bunch of good vegetarian recipes, it’s working for my body... and my tastebuds.

Here's a gluten-free recipe for Quinoa Tabbouleh.

Quinoa is a grain that is considered a “superfood” of sorts because it has a high protein content making it good for a vegetarian meal. I think it is a great gluten-free alternative to bulgur wheat for Tabbouleh.

Try it.

1 —

Cook 1/2 cup of quinoa according to the package directions

White quinoa is best for this. I like the Whole Foods brand.

2 —

To cooked, cooled quinoa add:

• 1/8 cup fresh squeezed lemon juice

• 1/8 cup olive oil, 3 thinly sliced scallions (white and green part)

• 1/2 cup chopped mint

• 1/2 cup chopped parsley

• 1 hothouse cucumber (diced)

• handful of cherry tomatoes (halved)

• 1 cup of diced feta

• 1 teaspoon salt

• 1/2 teaspoon pepper