Quinoa Tabbouleh

Urgh! Why do they put cilantro and parsley right next to each other?  I am notorious for looking at one product and then grabbing another.  Of course I don't realize my mistake until after I have already paid for it and I am home unpacking.  I just got through using up the two conditioner bottles I grabbed last year...seriously, why do the shampoo and conditioner bottles look exactly alike? 

Anyhow, I grabbed parsley the other day when I meant to grab cilantro.  I needed two bunches of cilantro so I checked the first one then grabbed a second bunch.  To be fair, they were right next to each other and there was no sign that labeled which side had which herb.  What do I do now?

Well the only dish I know how to make that takes a lot of parsley is Tabbouleh.  Traditionally its made with bulgar wheat but with my allergies I substituted it with quinoa.  I used to eat it with pita chips, but I haven't found a gluten free version yet.  Instead, I serve it with potato chips and mini bell peppers.  I pretend that it's healthy even though I'm eating it with chips.

Quinoa Tabbouleh

1/2 cup fully cooked quinoa (you can use a rice cooker, 1 part quinoa and 2 parts water)
1/4 cup lemon juice or juice of 1 lemon
1/4 cup olive oil
1/2 teaspoon salt (I use less since I eat this with potato chips)
Freshly ground black pepper
1 bunch finely chopped parsley (about 1/2 cup)
1/4 onion chopped
1/4 cup chopped cucumbers
10 grape tomatoes cut into quarters

Cook quinoa either on stove top or in rice cooker.  Follow directions on the package.  It's typically 1 part quinoa and 2 parts water (for example, 1/2 cup quinoa and 1 cup water).  I prefer the rice cooker since I can set it up and do other things.

Mix lemon juice, olive oil, salt, and pepper in a bowl.  Add dressing to cooked quinoa and set aside.

In a separate bowl add parsley, onion, cucumber, and tomatoes.  Add quinoa and dressing to vegetables.  Mix well and refrigerate 30 minutes to overnight.  Serve cold with potato chips and cut vegetables like mini bell peppers and jicama.

Yummy!