Gluten-Free Quinoa Tabbouleh Salad
Ingredients
- 1 cup toasted quinoa
- 2-3 Persian cucumbers
- 3/4 cup cherry tomatoes
- 2 scallions
- 1/2 cup avocado
- Small bunch flat-leaf parsley
- Few sprigs fresh mint
- Juice of 1-2 lemons
- Fresh ground black pepper
- 1/2 tsp garlic powder
Optional
- 1/2 tsp salt
Preparation
Cook quinoa with 2 cups of water until it boils, then cook for 15 minutes and fluff with a fork.
Let the quinoa cool.
Chop the vegetables according to the ingredient specifications.
Add all vegetables and seasonings to the cooled quinoa and toss gently with a fork.
Make ahead and enjoy for up to 3 days.
