Gluten-Free Quinoa Tabbouleh

I love Middle Eastern food, and a good tabbouleh is, well, divine!

The world has embraced hummus, but its traditional partner, tabbouleh (or tabouli), is often left behind. I want to remedy this! But I also wanted to experiment with substituting the typical bulgur in tabbouleh (it's a form of wheat and therefore contains gluten) with gluten-free quinoa. I prefer a higher ratio of parsley to grain, too, so I made my tabbouleh with a generous portion of flat-leaf Italian parsley my preferred variety. However, curly parsley works just as well and is more traditional.

This recipe turned out totally delicious. I hope you enjoy!

Gluten-Free Quinoa Tabbouleh

• ½ cup quinoa, rinsed well
• 1 cup water
• 1 cup tomatoes, diced
• 4 cups parsley, chopped
• 5 scallions, chopped
• 2 Tablespoons chopped fresh mint, if you have it!

• ¼ cup fresh squeezed lemon juice
• ¼ cup olive oil
• ¼ teaspoon garlic powder

1. Rinse the quinoa well and boil uncovered in 1 cup of water for 15 minutes. Drain.

2. Mix the diced tomatoes, chopped parsley, chopped scallions, and chopped mint in a bowl.

3. Add the quinoa.

4. Mix the dressing ingredients in a separate bowl.

5. Pour over the tabbouleh and toss.

For more from Maria Rodale, visit www.mariasfarmcountrykitchen.com