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Vegan Tabouli (Gluten Free)

This is a tabouli made with quinoa instead of bulghur wheat.

Serves 20people
cup quinoa
cups water
large or two small tomatoes
large red onion
large bunch of flat parsley
cup olive oil
cup lemon juice
salt and pepper to taste
This recipe makes A LOT of tabouli...you may want to cut it down for a smaller group.
Soak the quinoa in two cups of water for about 15 minutes. Agitate the water to rinse the quinoa. Drain the water and place the quinoa into a sauce pan with 2 cups of water. Bring the pan to a boil and then immediately set to simmer. Simmer until the water is evaporated and the quinoa starts to pop. Remove from heat and cool on a plate in the fridge for about 30 minutes or until the quinoa is no longer hot.
While the quinoa is cooling cut the vegetables into smallish size pieces and place them into a large container. When cutting up the parsley try to keep only the leaves and discard the stems (within reason).
ONce the quinoa is cooled add it to the vegetables in the container. Add your oil and lemon juice and mix to combine. Add salt and pepper to taste. You may also want to add a bit more lemon juice for added zing! Mix once more and place the container in the fridge for 15 minutes. Makes about 10 cups of tabouli that is vegan and gluten free!
Feel free to add any of your favorite spices to make it your own.

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