Quinoa is a great gluten-free substitute; it’s also a complete protein because it contains all of the essential amino acids. Tabouli is typically made with bulgur, i.e., cracked wheat; this is a twist on a traditional Mediterranean dish I grew up eating.
2 cups quinoa
3 cups water
¼ cup lemon juice (juice of 1-2 lemons)
2 T. olive oil
1 t. sea salt
2 cucumbers, peeled, seeds removed and diced
2 cups grape tomatoes, cut in half
1 bunch parsley, finely chopped
1. Rinse quinoa well and place in large cooking pot. Pour in 3 cups water, bring to boil, then simmer for 20 minutes.
2. When quinoa is done, take off heat, let cool. Add lemon juice, olive oil, and sea salt. Let sit for 1 hour to allow quinoa to soak in flavors.
3. Add cucumbers, tomatoes, and parsley to quinoa, mix well. Season to taste with sea salt and black pepper.
4. Serve or cover and refrigerate. Flavors will continue to enhance as tabouli sits.