We like tabbouleh salads. Replace tabbouleh grain with quinoa for a gluten free dish.
Serves 6
Chill before serving
1 cup (240 g) quinoa, rinsed well
2 Tbs. (30 ml) organic lemon juice
1 or more minced garlic gloves
1/2 cup (120 ml) olive oil
1 large cucumber, cut in small cubes
cut some cherry tomatoes in half
some parsley, mint, and scallions or onions to taste
1. Bring quinoa and 1 1/4 cups (200 ml) water to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.
2. Remove from heat and let it stand, covered, for about 5 minutes. Fluff with a fork.
3. Whisk lemon juice and garlic in a bowl while gradually adding the olive oil.
4. Toss in the cucumbers, tomatoes, herbs, and scallions to the quinoa.
