Traditionally, Tabbouleh is made with couscous (or bulghur wheat). For everyone who is gluten-free, eating clean, have Celiac’s disease, or are gluten intolerant, I have substituted the wheat for quinoa (this makes it healthier and packed with protein).
This is the best salad for a picnic, healthy lunch, dinner side or just a plain snack.
1 1/3 cups cooked quinoa
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil (however, I used unrefined sunflower oil for mine, because I like the added flavor)
1 cup finely minced scallions, white and green parts
2 Persian cucumbers- peeled and finely diced (same size as the diced Romas)
2 cups finely diced Roma tomatoes (I prefer the firmer, not fully ripened Romas. They add good texture)
1 cup finely chopped fresh mint leaves (1 bunch)
1 cup finely chopped flat-leaf parsley (1 bunch)
3 1/2 teaspoons sea salt
Combine all of the herbs and vegetables in a large salad/mixing bowl. Mix together, thoroughly, with a fork, so all of the ingredients are distributed throughout.
Add in the quinoa and fluff with fork, so it distributes throughout the salad.
Top with lemon juice, sunflower oil (or Olive Oil), and salt.
Fluff with fork. Serve!