Make our gluten-free tabbouleh salad in less than an hour! Swap out wheat for quinoa and you are ready to go. This quick and easy cold salad is perfect for hot summer days. Enjoy for lunch, dinner or as a side dish. Great for picnics too.

Ingredients

• 1 cup quinoa

• 1 ¾ cup gluten-free chicken broth (vegetable broth or water can be substituted)

• ¼ cup fresh lime juice

• 2 Tablespoons olive oil (or vegetable oil)

• 1 cucumber, seeded, peeled, and chopped

• 1 large tomato, seeded and chopped

• ½ yellow onion, chopped

• ½ cup Italian fresh parsley, chopped

• 2 Tablespoons fresh mint, chopped

• ½ teaspoon coarse sea salt

Directions

1. Rinse and drain the quinoa several times in cool water. 

2. In a pot, heat chicken broth to boiling. Stir in quinoa, reduce heat to low and cook covered for 15-20 minutes until water is absorbed. 

3. While quinoa is cooking, chop vegetables.

4. Remove quinoa from heat and let cool.

5. In a large bowl, mix cooked quinoa with lime juice and olive oil. 

6. Add cucumber, tomato, onion, parsley, mint, and salt. 

7. Chill for several hours before serving.

Notes

It is possible to make quinoa in a rice cooker. Stir it occasionally and be careful not to let the bottom overcook.