Marks Quinbouli

This recipe is courtesy of Mark Dinga, M. Ed., RD, LDN, a nutritionist at the University of Pittsburgh Medical Center. This gluten-free version of tabbouleh replaces bulgur wheat with quinoa.


1 cup uncooked quinoa

6 cups chopped fresh curly parsley (stems removed) 1 cup grape tomatoes cut in half

1 cup (approximately 4 to 5) sliced mini cucumbers (pickle type)


V cup olive oil Juice of 2 lemons

2 tablespoons rice vinegar

1 tablespoon minced garlic Salt and pepper to taste

Cook quinoa according to package directions, and set aside to cool. Once cool, toss quinoa with parsley, tomatoes, and cucumbers.

Whisk together dressing ingredients, and combine with vegetables. Chill for at least one hour. Serve with rice crackers.

Makes 8 servings as a side salad

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