Tabouli

Source: Celiac/Coeliac Wheat/Gluten-Free List

2 cups cooked quinoa (made from 1 cup uncooked quinoa cooked with 2 cups water, then cooled in the fridge)

1 to 2 cups finely chopped parsley

2 to 4 Tbsp of finely chopped mint leaves

2 to 4 Tbsp good quality olive oil

1 or 2 cloves of finely minced garlic

1/2 to 1 cup finely chopped green onion including green tops

A dash each of ground comino/cumin, allspice, coriander,

and oregano

Juice of 1 to 4 lemons, depending on the size of the lemons and how tart you like the flavor

Salt and pepper to taste

Other optional ingredients: chopped tomatoes, chopped cucumbers, chopped green olives, chopped black olives, chopped red or green peppers.

Mix in a glass, ceramic, or stainless steel bowl. Serve immediately or cover and chill to let the flavors blend. If desired, garnish with slices of lemon, tomato, cucumber, or parsley sprigs or serve nestled in lettuce leaves.