Quinoa Tabbouleh
I came up with this recipe early in my gluten free days simply because I missed true Lebanese tabbouleh. I was mourning the loss of many favorite foods - pizza being the hardest - while learning and adapting to this new lifestyle. When the time came that I wanted Middle Eastern takeout for dinner, I could not enjoy the tabbouleh because it is made with bulgur or couscous - both forms of wheat. Si nce I was getting tired of mourning the loss of each wheat-based favorite after the other, and because I'm a creative cook, I took this bull by the horns and decided quinoa should work as a replacement. It turned out beautifully! I liked it so much that I began bringing it to gatherings and it always gets eaten. It's fresh, colorful, and offers a unique and healthy option on the table. This recipe is also perfect for tweaking. Cucumber is traditionally incorporated, but for Christmas I like to use red and yellow bell peppers instead. In summer it's nice and refreshing wi