Monday, July 9, 2018

Gluten-Free Tabouli Salad




This is a recipe you can totally play with the amounts and it doesn't matter.

I LOVE IT.

I make it with much less oil than "normal"tabouli, but that's me.  I don't want all the extra oil.


2 bunches parsley, finely chopped in food processor
1 large handful grape tomatoes, finely chopped
1 dry cup quinoa (cook it and cool it completely)
juice of 1 lemon
1/4 cup olive oil
10 fresh mint leaves
10 fresh basil leaves
salt and pepper

Mix it all together and EAT!

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