Quinoa Tabbouleh Salad (Gluten-Free)

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups vegetable broth
• 2 cucumbers, diced
• 1 large tomato, diced
• 1/2 cup red onion, diced
• 1/2 cup fresh parsley, chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. In a medium saucepan, bring quinoa and vegetable broth to a boil. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
2. In a large bowl, combine cooked quinoa, cucumbers, tomato, red onion, and parsley. Stir to combine.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over quinoa mixture and stir to combine.
4. Serve salad chilled or at room temperature.

Interesting Facts

• Quinoa is a high-protein grain that is naturally gluten-free.
• Tabbouleh is a traditional Middle Eastern dish that is usually made with bulgur wheat.
• This salad makes a great side dish or light lunch.