Jeri’s Quinoa Salad

A nice gluten-free substitute for Tabouleh

1 cup red quinoa cooked per package directions

1/2 cup sweet onion finely diced

Juice and zest of 1 ½ lemons (about 3 tbsp juice)

1/4 cup olive oil

Garlic powder to taste

Salt to taste

1 large English cucumber peeled, seeded and diced

2 small zucchini diced

1 red bell pepper diced

Leaves from one bunch of cilantro diced

¼ cup dried parsley crumbled

Cherry tomatoes cut in half

Put all ingredients except for tomatoes in a large bowl and gently mix together. Adjust amounts of lemon juice, salt, garlic, and olive oil to taste.

Refrigerate till ready to serve then add tomatoes just before serving.

Do not refrigerate tomatoes they become mushy and mealy.

Keeps in fridge for three to four days

 

http://www.tapestryofhealing.com

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