Since my daughter is gluten intollerant, Instead of using bulgur like traditional tabbouleh, this recipe uses quinoa. It is a grain that is available at health food stores, has amazing flavor, and it is gluten-free. Quinoa contains more high quality protein than any other grain. I also like to use LIME in mine instead of the traditional lemon. Tabbūle is a Levantine Arabic word meaning literally "little spicy". Tabbouleh has become one of the most popular salads in the Middle East. It is a good food for a "hot day" and it is great the longer it marinades. I think this will be a great one to have in the fridge for when Taylor gets home from school, or just to have on hand for when I am laying by the pool.
2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lime juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped
1.In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2.Meanwhile, in a large bowl, combine olive oil, sea salt, lime juice, tomatoes, cucumber, green onions, carrots and parsley.
It is easy and yummy and keeps in the fridge for 3 days.
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