Gluten-Free Tabouli - Center for Nutrition Studies

Gluten-Free Tabouli - Center for Nutrition Studies

nutritionstudies.org

Replacing traditional bulgur with gluten-free quinoa makes this fresh salad exciting for the whole crowd. Serve hot or cold.

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Ingredients

  • 3 cups cooked quinoa
  • 1 cucumber, chopped
  • 2 tomatoes, diced
  • ½ cup scallions, thinly sliced, including green tops
  • ¼ cup green pepper, chopped
  • ½ cup fresh mint, chopped
  • ½ cup fresh parsley, chopped
  • Juice of 2 lemons
  • Salt/pepper to taste (optional)

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