Gluten-Free Tabbouleh with a Twist (Kopie)

*****
Serves approximate 3 to 4 as an entree; 6 to 8 as a side

Speaking of authenticity: this recipe is all Tim (as was the top photo. amazing, right?), who’s made this twice in the last few weeks, that’s how much we’ve loved it.

From Tim: Typically tabbouleh is made with bulgur wheat, mint, parsley, lemon, tomatoes, etc. Raw coconut vinegar was used in place of lemon to add a unique taste that is jam-packed with nutrition and exceeds other vinegars in its nutritional profile. Raw coconut vinegar has enzymes, loads of amino acids, B-vitamins, vitamin C and minerals (lots of potassium!).

Ingredients:
1 cup quinoa
1/2 cup of chopped fresh parsley
1/2 cup chopped fresh mint
1 diced red bell pepper
1 diced roma tomato
1 diced small-medium size cucumber
3-4 tablespoons of olive oil
3 tablespoons of raw coconut vinegar (can substitute with juice of a lemon or raw apple cider vinegar)
sea salt to taste
black pepper to taste

Directions:
Cook cup of quinoa, soaking beforehand if desired (see this post for more on that), according to package directions (or essentially, it’s 2 parts water to 1 part quinoa, about 15 minutes). After cooking quinoa and letting it cool to room temperature, add all other ingredients and toss. Add sea salt and pepper to taste.

http://foodloveswriting.com/2012/05/13/gluten-free-tabbouleh/#more-11110