Quinoa tabouli (tabbouleh) salad

Usually, tabouli salad is made with bulgur. Using quinoa instead of bulgur makes it even healthier, alkalizing and gluten-free.

Quinoa tabouli salad

Ingredients:

• 1 cup of uncooked red quinoa (2 cups cooked)
• 1,5-2 cups of water
• 1/8 cup fresh lemon or lime juice
• 1/4 cup olive oil
• 1 cup sweet white onion, finely chopped
• 2-4 garlic cloves, finely chopped
• 1 cup italian parsley, chopped
• 1 English cucumber, cut into 1/2 inch (~ 1cm) cubes
• 4 plum tomatoes, cut into 1/2 inch (~ 1cm) cubes
• RealSalt or sea salt to taste

Directions:

1. Rinse quinoa, and steam it with water on the sausepan until cooked for 25-30 minutes.
2. Alternatively, rinse quinoa and soak it in the water overnight, cook on medium for 10-15 minutes.
3. Transfer quinoa into the bowl; cool it and add lemon juice, salt and olive oil.
4. Add chopped onion, garlic and parsley, mix well.
5. Add tomatoes and cucumbers. Toss.

Chill for 30 minutes or serve immediately.

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