This recipe was originally requested by my mom, who has celiac disease(gluten intolerance). I really dislike traditional tabouli so I tried to create something that we would both enjoy, and the result is amazing. Adding the roasted tomatoes along with all of the herbs, gives it a great depth of flavor. Enjoy! —DailyMeals
Extra Virgin Olive Oil
Small English Cucumber(The seedless kind)
pint of plum/cherry tomatoes, roasted
Heirloom tomato, diced (optional)
Handful, Fresh Spinach
Each, Fresh Mint, Dill, Parsley
Salt and Pepper, to taste
In This Recipe
Zest lemon and add to plum tomatoes. Place on sheet pan. Roast tomatoes on 325 for about 30 minutes
Cook quinoa according to package. Let cool slightly.
Chop onion, cucumber, herbs and spinach
Add olive oil, tahini, juice from the lemon, and salt and pepper to a medium bowl.
Add quinoa, then veggies to the olive oil mix. Stir to combine. Chop fresh tomato and add if desired.
Taste for seasoning and add more olive/salt/pepper as needed