Quinoa Summer Salad - Variation of Tabbouleh - Gluten-free/Wheat-free/Vegan

This is a delicious quinoa summer salad, a wheat-free/gluten-free variation of tabbouleh, made with very basic ingredients - yet creating a magnificent combination.

Quinoa Summer Salad

Ingredients: (Serves 2-3)

• Quinoa (cooked) - 1 cup (how to cook quinoa)
• Cherry Tomatoes - 15 (or 1 large tomato)
• Cucumber - 1 (small, eg. Garden/Middle-eastern type cucumber)
• Celery - 1 stalk ('stick')
• Red Onion - 1/2
• Parsley (fresh) - 1/2 cup
• Dill (fresh) - 1/2 cup
• Lemon juice - 1 tablespoon (best if freshly-squeezed)
• Olive oil - 2 tablespoons
• Salt - to taste
• Pepper - to taste

Directions:

1. Place cooked quinoa in a salad bowl.
2. Dice all vegetables and add to bowl. If using cherry tomatoes, cut them in half. 
3. Add lemon juice, olive oil, salt and pepper.
4. Using two serving/tablespoons, mix salad well.

Serve and Enjoy!

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