Chunky Chickpea Quinoa Tabbouleh

I love to cook and hardly ever go out to eat since I have Celiac Disease. All the recipes I collect are either gluten free or can be easily modified to be gluten free.

Oil for cooking

½ cup uncooked quinoa

1 cup water

1 pint cherry tomatoes, about 2 cups

1 cup fresh parsley, finely chopped

¼ cup fresh mint, finely chopped

1 cup spinach, finely chopped

½ large red onion, chopped

1 ½ cups cucumber, chopped

1 15-ounce can chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas

2 tablespoons olive oil

3 lemons, juiced

½ teaspoon garlic, minced

½ to 1 teaspoon salt, to taste

¼ teaspoon pepper

Directions at emilieeats.com

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