Born in Lebanon, I crave the Middle Eastern flavors of mint, lemons and fresh greens. I grew up eating a very Mediterranean diet and tabbouleh was almost always on the menu. It complements many foods and that’s what makes it such a wonderful and healthy side dish. Tabbouleh is a lemony Middle Eastern parsley and grain salad that is traditionally made with bulgur wheat. This gluten-free version, filled with a delicious and surprising touch of cumin and cinnamon, uses quinoa instead. 

INGREDIENTS: Makes 8 cups

• 1½ cups quinoa

• 1½ cups organic tomato - remove seeds and finely dice 

• 1 cup finely chopped fresh flat-leaf parsley 

• 1 cup organic cucumber - peel, remove seeds and dice finely 

• ½ cup thinly sliced scallion greens 

• ½ cup extra-virgin olive oil

• 6 tablespoons of freshly squeezed lemon juice

• ¼ teaspoon ground cumin

• ⅛ teaspoon ground cinnamon 

• ½ cup finely chopped fresh mint

PREP: 30 minutes 

1. In a medium saucepan, bring 3 cups of water and the quinoa to a boil over high heat. 

2. Cover, reduce the heat to medium-low and let simmer for 10-15 minutes until the water is absorbed and the quinoa is translucent and tender.  Immediately fluff the quinoa with a fork   

3. When cooled, fluff the quinoa again and transfer to a large bowl.

4. Add the oil, lemon juice, tomato, parsley, cucumber, scallion, cumin and cinnamon. Toss well. 

5. Cover and refrigerate to let the flavors mingle, at least 2 hours.

6. Before serving, let the tabbouleh sit at room temperature for 30 minutes. Stir in the mint. Taste and add more oil, lemon juice and/or mint as needed.