Quinoa Tabbouleh Salad | Gluten-Free, Thyroid-Friendly, & Meal-Prep Ready!

Toast 1 cup of quinoa in a dry saucepan over medium to medium-high heat until fragrant, about 10 minutes.

Dice 1 cucumber into about 1/4 inch pieces.

Chop 1 pint of cherry tomatoes in half and then into quarters.

Turn off the heat for the toasted quinoa and let it cool briefly.

Add 2 cups of water to the toasted quinoa, bring to a boil, then reduce heat and simmer covered for about 15 minutes.

Chop 1 small bunch of green onions and add to the mixing bowl.

Roughly chop 1 bunch each of fresh mint and parsley and add to the salad ingredients.

In a separate bowl, prepare the dressing with 1/3 cup of extra virgin olive oil and 1/4 cup of lemon juice.

Equipment Needed

Spice Level:

Dietary