Gluten-Free Tabbouleh

I needed a side-dish to have with our burgers tonight and this was healthy and delicious.  It was super easy and I am excited for the left-overs tomorrow for lunch!  We had it with our Gorgonzola Stuffed Burgers and Red Cabbage Sauerkraut.  And, crazy enough, when I mixed together all three on my plate, it was outstanding!

 

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Gluten-Free Tabbouleh

1 c. uncooked quinoa
2 c. vegetable broth
1 large cucumber, peeled and seeded
1 pt. grape tomatoes, halved
5 green onions, sliced thinly
1 c. finely chopped flat-leaf parsley
1/3 c. olive oil
juice of 1 lemon
salt/pepper to taste

In a small saucepan, combine quinoa and vegetable broth. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and set aside to cool.

In a large bowl, combine cucumber, parsley, tomatoes, onions, and cooled quinoa. In a small bowl, combine olive oil, lemon juice, and salt/pepper. Toss lemon dressing with quinoa mixture and serve cold.

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