Quinoa Tabbouleh (WFPBNOGF)
Yields
4 servings
Ingredients
1 cup quinoa
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
3 tablespoons lemon juice
1 cup chopped fresh curly parsley
1/4 cup chopped fresh mint
1/2 cup seeded, chopped cucumber
1/2 cup seeded, chopped tomato
1/4 cup chopped green onions
1/4 cup currants
1/4 cup toasted pine nuts
Directions
Coo the quinoa according to package instructions. Cool slightly. Stir in the remaining ingredients. Serve immediately or, if desired, chill before serving.
Notes
To store fresh herbs like parsley and mint, freshly cut the stems when you get them home from the grocery store, and place in a mason jar with water in it. Cover lightly with a plastic bag.
Credit
Adapted from Fast & Simple Gluten-free