Assyrian Dishes © ALL RIGHTS RESERVED. 

Ingredients

Gluten Free Taboula with Quinoa

4 Tomatoes
1 Lemon
1 Onion
1 tablespoon Dried Mint
1 teaspoon Salt
1/4 cup Quinoa
2 bunches Parsley 
(stemmed & washed)
Extra Virgin Olive Oil
1/2 cup Boiling Water

Directions

• Rinse the quinoa in a sift & strain the quinoa
  
• Place the quinoa in a small saucepan & add the boiling water
• ​Heat on low-medium heat
  
• When it starts to boil, reduce the heat & put the cover on
  
• Cook for 10-15 minutes or until the water evaporates
  
• Place in a bowl to cool down
  

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Making the salad

• Slice & dice the tomatoes and place in large bowl
  
• Peel & finely chop the onion
  
• Finely chop the parsley
  
• Cut the lemon & squeeze the lemon juice
• Add the salt, dried mint, lemon juice & cooked quinoa
  
• Drizzle some oil
  
• Mix all together
• Refrigerate for at least 1 hour before serving​