Gluten-Free Quinoa Tabbouleh Salad
Gluten-free quinoa tabbouleh salad is a delicious way to savor the bounties of summer. With refreshing cucumbers, vibrant cherry tomatoes, and fresh mint and parsley, this healthy Mediterranean salad is a garden delight.
Servings: 6
Ingredients
For the salad:
- 1 cup quinoa, rinsed thoroughly in a fine mesh strainer
- 1.5 cups chicken or vegetable broth
- 1/2 tsp sea salt
- 1.5 cups Persian or English cucumbers, sliced
- 1.5 cups cherry tomatoes, halved
- 3-4 green onions, chopped
- 1 cup fresh parsley, roughly chopped
- 1/2 cup fresh mint leaves, roughly chopped
For the dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 tsp sea salt
- 1/2 tsp granulated garlic or garlic powder
- 1/4 tsp black pepper
Instructions
- Bring broth, 1/2 tsp sea salt and the rinsed quinoa to a boil in medium saucepan. Reduce heat to a low simmer, cover and cook for 15 minutes. Then, remove from heat and let sit covered for 5-minutes. Remove lid and fluff with a fork and set aside to cool.
- In a large bowl, combine the cucumbers, cherry tomatoes, green onions, herbs and cooled quinoa. In a small bowl, mix together the dressing ingredients. Pour over salad and stir well to coat. Taste and add more sea salt, black pepper or fresh herbs, if desired.
- Serve at room temperature or cold.