Wheat-free tabbouleh

I have always loved tabbouleh.  One of my favorites is from Taste of Lebanon on Foster Ave.  Over the last year, however, I have been adapting many recipes to exclude wheat (my daughter and several of her friends stick to a gluten free diet).  This recipe replaces bulgar wheat with quinoa and it's fast and easy.  The longer it rests in the refrigerator, the better it tastes.

Quinoa Tabbouleh

Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 4

INGREDIENTS:

2 cups water 1 cup quinoa 1 pinch salt 1/4 cup olive oil 1/2 teaspoon sea salt 1/4 cup lemon juice

3 tomatoes, diced 1 cucumber, diced 2 bunches green onions, diced 2 carrots, grated 1 cup fresh parsley, chopped

DIRECTIONS:

1.	In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2.	Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.