This tabbouleh is not traditional or authentic. For one, it is gluten free. Two, it is not parsley salad. Three, if you use rainbow quinoa it is gorgeous! This is a fabulous appetizer!
Prep Time: < 1 hour
|½ teaspoon||Olive oil|
|1 ½ cups||Dry rainbow quinoa|
|3 cups||Cool water|
|¼ cup||Olive oil|
|¼ cup||Fresh lemon juice|
|1 tablespoon||Lime juice|
|3 cloves||Minced garlic|
|½ each||English cucumber, chopped into chunks|
|¼ cup||Green onions, chopped|
|1 small can||Black olives, sliced|
|4 oz||Crumbled feta (optional)|
|5 leaves||Mint, minced|
Step 1: In a small frying pan on medium heat toast quinoa in the olive oil until slightly toasty.
Step 2: Combine toasted quinoa and water in a medium-sized sauce pan. Bring to a boil and simmer, covered for about ten to fifteen minutes, or until the quinoa is soft.
Step 3: Mix in lemon juice, lime juice, and olive oil. Cover and refrigerate overnight.
Step 4: Mix in the remaining ingredients.