Tabouli Salad, Gluten-Free

Gluten-Free Tabouli. (sub bulgar for quinoa) 

Serves up to 5 people. 

Ingredients
3 bunches         Parsley
½ bunch            Mint
5 large               Tomatoes
1 medium          Onion, or green onion finely chopped
Juice of 3           Lemon, whole
1 tsp                  Sea Salt
½ tsp                 Cayenne Pepper
½  cup               Olive oil
½  cup               Gluten Free alternative: cooked Quinoa

Method 

1. Make sure to soak quinoa overnight first.**
2. Wash and drain parsley well. 
3. Finely chop parsley after removing stems.
4. Next chop tomatoes, onions and mint leaves.
5. Drain the water from the soaked quinoa overnight. Place the quinoa in a pot and boil for 15 minutes with water covering the quinoa. Drain well after boil, and add to a bowl.
6. In a bowl, place parsley, tomatoes, mint leaves, onion, sea salt, cayenne and cooked quinoa.   
7. Add lemon juice, olive oil and mix well.   
8. Serve cold with romaine lettuce on the side to scoop the tabouli.
   
   

Enjoy this refreshing, gluten-free middle eastern Tabouli anytime of the day!

Sahtein! (in arabic means 2 healths)