Tabouli

I combined a few Tabouli recipes, substituted quinoa for bulgur, and enjoy a nice gluten free tabouli.
Serves 6-8

Ingredients:

Salad:

1 cup quinoa

2 cups water

2 cups tomatoes (4 average size), finely diced

4 Persian cucumbers, finely diced

6 green onions, finely chopped

½ cup red onion, finely diced

1 cup chopped fresh Italian parsley (about 2 bunches)

½ cup chopped fresh mint

Dressing:

1/4 cup extra-virgin olive oil

1/3 cup fresh lemon juice

1 clove garlic, minced

1 teaspoon ground black pepper

1 teaspoon salt

½ teaspoon lemon pepper

Pinch of curry powder

Pinch of cumin

Pinch of sugar

Preparation:

Rinse quinoa.  Prepare with water either in microwave (cooking 5 minutes on high, stirring, and continuing to cook for 8 minutes at 60% power) or on stove as package directs.  Cool to room temperature.  Meanwhile chop the vegetables and herbs and whisk the oil, lemon juice, and spices in a small bowl or shake in jar to blend.  When quinoa is cooled mix it with the vegetables.  Pour the dressing over the salad and toss to coat.