Quinoa Tabouleh

"Gluten Free and Easy" Robyn Russel


1/2 c quinoa (or rice), cooked in broth
1/4 c sun dried tomatoes, chopped (or regular tomatoes cored and diced)
1 short cucumber, seeded and diced
6 scallions, finely chopped
1 c finely chopped parsley
3 T olive oil or the oil reserved from the sun dried tomatoes
3 T lemon juice
1/4 t crushed garlic
salt and pepper, to taste


1. In a large bowl place the tomatoes, cucumber, scallions, and parsley and toss to combine. Stir in as much of the quinoa as needed to give a balanced look to the salad.


2. In a glass jar with a lid combine the olive oil, lemon juice, garlic, and salt and pepper. Shake well. Pour over the salad, toss to coat and serve.