Gluten Free Tabbouleh with Quinoa

Ingredients

• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Fresh mint - 1/4 cup, chopped
• Fresh parsley - 1/2 cup, chopped
• Red onion - 1/2 cup, finely chopped
• Tomatoes - 2, diced
• Cucumber - 1, diced
• Quinoa - 1 cup

Instructions

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 12-15 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool.
3. In a large bowl, combine the cooked quinoa, diced cucumber, diced tomatoes, finely chopped red onion, chopped parsley, and chopped mint.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour the dressing over the quinoa mixture and toss to combine.
5. Refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve chilled and enjoy!