We put a gluten-free twist on a classic Middle Eastern salad by using quinoa instead of bulgur. Our quinoa tabbouleh recipe features a protein-packed superfood, crisp veggies, fresh herbs and an easy lemon vinaigrette.

Ingredients

• 2 cups water
• 1 teaspoon sea salt, divided
• 1 cup quinoa, rinsed
• 3 cups chopped fresh parsley
• 1 cup chopped english cucumber
• 3 plum tomatoes, chopped
• 8 green onions, chopped
• 1/4 cup chopped fresh mint
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 3/4 teaspoon coarsely ground pepper

Directions

1. In a large saucepan, bring water and 1/2 teaspoon sea salt to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a bowl; cool completely.
2. Add parsley, cucumber, tomatoes, green onion and mint. In a small bowl, whisk lemon juice, olive oil, pepper and remaining 1/2 teaspoon sea salt; drizzle over the salad and toss to coat. Let stand 30 minutes before serving. Refrigerate leftovers.