This fresh vegan and gluten-free Quinoa Tabbouleh made with a twist has all the familiar flavors of traditional tabbouleh, but with quinoa instead of Bulgar.
Boil quinoa for 8-10 minutes and set aside.
Finely chop the parsley and mint.
Cut tomatoes and onions into small cubes.
Put all vegetables and quinoa in a serving bowl with oil, salt and lemon. Mix until combined. Serve.