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Gluten Free Tabouli replaces the traditional cracked wheat with red quinoa (Pronounced kEEn-wa ta-bOO-le)

1 Cup Red Quinoa

2 Cups Water

1 Cucumber, seeded, small dice

3 Tomatoes, small dice

1 Small Red onion, minced

1 Garlic Clove, fine dice

1 Cup Parsley, chopped

1/2 Cup Fresh Mint

1/2 Cup Fresh Lemon Juice

1/4 Cup Olive Oil

1 Tsp Salt

In medium sauce pan bring quinoa, 1/2 tsp salt, and 2 cups of water to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and cool completely, allowing any remaining water to evaporate.

Toss cooled quinoa with all remaining ingredients in a large mixing bowl. Adjust seasoning with salt and pepper. Serve with crackers or as a side dish.

Can't find Red Quinoa no problem - I use red quinoa for this recipe because it retains a firmer texture after cooking but traditional quinoa will be just as tasty!