Quinoa is a delicious alternative to the traditional burghul in tabbouleh, making it gluten-free. It's also a complete protein and rich in fiber and minerals like Iron, Vitamin B and Magnesium.
2 1/2 bunches parsley (I like Italian parsley but curly is great too), stems discarded and leaves finely chopped.
3 spring onions, diced
3 tomatoes, finely chopped
fresh mint (I use almost the entire small package of 2/3 oz), finely chopped
1/2 long English cucumber or 1 cucumber, finely chopped
2 small lemons
1/2 cup quinoa (prepared according to directions on package), cooked and cooled to room temperature
1/4 cup extra virgin olive oil
1/2 tsp salt
Juice the lemons and set aside
Add parsley, spring onions, tomatoes, mint, cucumber, and quinoa into a large bowl
Mix and add lemon juice, olive oil and salt
Mix again with all the ingredients in a large bowl