Quinoa Tabbouleh

[MoniDew]

Tabbouleh is a Middle Eastern salad made from wheat. Here, I substitute a Central American seed/grain that is gluten free. You may also substitute millet.

2 cups cooked and chilled quinoa/millet (1 cup raw = 2 cups cooked)
2 large bunches curly parsley, very finely minced
1 small bunch mint, very finely minced
4-6 ripe tomatoes, chopped
1 hot house (English) cucumber, peeled, seeded, and chopped
1 bunch scallions (green onions) trimmed and sliced thinly, whites & greens

juice of 4-6 lemons
1/2 to 1 cup EVOO (extra virgin olive oil)
sea salt & cracked black pepper to taste

Combine all and refrigerate overnight. This makes an enormous batch that still doesn't last long in our house. IF you have a smaller household, cut all ingredient quantities in half.
_________________
Love,

MoniDew

diagnosed with genetic celiac disease (celiac sprue) 12/2009
daughter & granddaughter carry genetic markers, too
gluten, dairy/casein, peanut, and soy-free

[jayhowe]

This sounds really good!

Thanks for sharing!