Quinoa is substituted for bulgur wheat in this gluten-free take on tabbouleh. Like the Middle Eastern version, this salad is jam-packed with herbs. Slideshow: Gluten-Free Recipes
In a small saucepan, combine the quinoa, water and a pinch of salt and bring to a boil. Cover and simmer over moderately low heat until the water is absorbed, about 15 minutes. Remove from the heat and let cool completely.
In a large bowl, whisk the olive oil with the lemon juice. Add the parsley, mint, cucumber, tomatoes and quinoa and toss. Serve the tabbouleh at room temperature or chilled.
The salad can be refrigerated for up to 4 hours.
One Serving: 216 cal, 9 gm fat, 1.2 gm sat fat, 30 gm carb, 7.5 gm fiber, 7 gm protein.