From the moment I had to stop eating gluten, due to insensitivity problems, The hardest part was not eating semolina, or more commonly known here as couscous. Therefore this is an inspiration of the Tabbouleh salad, but instead, I decided to use quinoa, which works beautifully as a substitute.
Prep Time: 20 minutes
Total Time: 20 minutes
Serving Size: 6 as main meal
6 cups cooked quinoa
3.5 cups finely chopped parsley
3 cups half sliced grape tomatoes OR 2 pints
2 cups cubed cucumber
1 medium finely chopped onion or 3/4 cup
juice from 1 lemon
salt & pepper to taste
Add all of the ingredients in a large bowl and mix it all together.
Taste and add more lemon, salt and pepper to taste.
Refrigerate for at least 1 hour prior to serving.