Gluten-Free Tuna Tabbouleh Salad

2 cups water

1 cup quinoa

1 tsp grated lemon peel

3 tablesppons lemon juice

1 clove garlic, minced

1/2 tsp salt

1/8 tsp balck pepper

1 Tablespoon olive oil

1 cup cherry tomatoes, halved

1 cup chopped cucumber

1/4 cup finely chopped red onion

3 cans chunk white tuna packed in water, drained and flaked

1/2 cup chopped parsely

Combine water and quinoa in a small saucepan. Bring to a boil. Reduce heat and simmer 15 minutes.Cool.

Combine lemon peel, lemon juice, garlic, salt and pepper in a large bowl. Slowly whisk in olive oil. Add tomatoes, cucumber, onion and quinoa; stir to combine. Gently stir in tuna and parsley.

If you’re in a rush you can rinse the quinoa under cool water in a fine mesh strainer and drain it well. There’s really not too much to say about this salad except that it’s really good. It’s a good substitute for the macaroni and tuna salad I used to love and it’s very healthy. Thank you Allergy-Free Cookbook for another great recipe.

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