Traditional tabbouleh is made with bulgur wheat. Bulgur is a whole wheat grain that has been cracked and partially pre-cooked.  If you have a known allergy or gluten sensitivity, you should avoid bulgur wheat altogether. This recipe uses quinoa; which is gluten free.

• 1 cup white quinoa, rinsed well
• 2 cups bone broth (chicken or beef) or vegetable broth
• ½ teaspoon sea salt (Himalayan, Kosher, or Celtic also recommended)
• ½ teaspoon freshly grounded pepper
• 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
• 1 tablespoon lemon zest
• 3 garlic cloves, minced
• 1/2 cup extra-virgin or white truffle olive oil
• Freshly ground black pepper
• 1 large cucumber, peeled and cut into 1/4-inch cubes
• 2 plum tomatoes or 1 beef, cubed (if using cherry tomatoes use 1 pint)
• 1/4 cup chopped fresh parsley (including stems)
• 1/4 cup chopped fresh mint
• 2 scallions, thinly sliced (green onions), include green of onion

Instructions

1. Bring the quinoa, ½ teaspoon salt, ½ teaspoon freshly ground pepper, 1 clove garlic, and broth to a boil in a medium saucepan over high heat.
2. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Set aside in a large bowl to cool.
3. Whisk lemon juice, zest, and 2 cloves garlic in a small bowl. Gradually whisk in the olive oil.
4. Season the dressing with salt and pepper (to taste).
5. Add a 1/4 cup of dressing to the quinoa and toss.
6. Add the cucumber, tomatoes, herbs, scallions, and remaining dressing to the quinoa, and toss to coat. Season to taste with salt and pepper. Serve chilled.