Quinoa Tabouleh with Mint

  in Gluten-Free, Recipes, Salads, Vegan

1 cup quinoa
juice of 1 lemon
grated rind of 1/2 a lemon
3 tablespoons olive oil
2 – 3 tablespoons chopped fresh mint
1 small sweet onion, diced small
1 roma tomato, diced
1 small bunch parsley, chopped
salt and pepper to taste

  1. Soak quinoa in 1 ½ cups water 8 hours or overnight in a saucepan. Bring to a boil, reduce heat, cover, and cook for 15 minutes.  Let cool.
  2. Toss cooled quinoa with remaining ingredients in a bowl.