Nutmeg Notebook's Quinoa Tabbouleh Gluten Free
Tami's daughter Katy created this recipe so Tami could enjoy a gluten free tabbouleh salad at a family gathering. The entire family was swooning over this flavorful salad made with fresh herbs.
Ingredients
- 1 cup quinoa prewashed or rinsed then cooked.
- 1 bunch fresh mint
- 1 bunch Italian flat leaf parsely
- 1 small red onion diced
- 3 Persian cucumbers diced
- 1 pound sweet cherry sugar plum or grape tomatoes, diced
- 3 lemons juiced – around 1/2 cup fresh juice
- Freshly ground black pepper
Instructions
- To cook the quinoa in the 3 QT Instant pot – place 1 cup of rinsed quinoa with 1 1/4 cups water in the liner. Put the lid on and set the timer for 5 minutes – high pressure with natural release. When the quinoa is done, spread it out on a parchment lined rimmed baking sheet to cool. Place in the fridge if you need to cool it down quickly. When cool add it to a large mixing bowl.
- Add the rest of the ingredients and stir gently to combine. Chill before serving. Give it a gentle stir before serving.
Notes
Recipe created by my daughter Katy. Thank you Katy – it’s delicious
Tried this recipe?Let us know how it was!