I love(d) tabouleh. I didn’t find out I had celiac until I was 26 so I was used to eating it. I literally grew up on it. So, when I had the opportunity to recreate it gluten free, I jumped at it. This is a fresh, healthy, natural salad that can serve as a meal too.

The quinoa to “all other ingredients” ratio is really personal taste. If you find there is too much, cut back. If you like more of the protein so it can stand alone as a meal, add more.

2C Quinoa (cooked, cool rinsed and drained)
2 scallions chopped
2 cucumbers peeled and chopped (could also be de-seeded, if you choose)
2C Chopped fresh mushrooms
16oz can sliced black olives
1 pint grape tomatoes halved
1/2bunch parsley (chopped)
1/4C mint leaves (chopped)
1C lemon juice
1/3C oil (olive, avocado, flavored) I like blood orange flavor from the Olive Branch
1/2C lime juice
Salt/pepper to taste

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