Sunday Night Prep: Gluten Free "Tabouleh"

This version of a dish usually made with bulgur has a boost of healthiness when replaced with quinoa. The consistency remains similar, but this "tabouleh" is much more filling. It will last in your fridge for up to 5 days, which makes it perfect to make on Sunday night for the work week! Serves 6

Ingredients
1 cup quinoa, cooked and spread out on a baking sheet to cool
1 bunch flat-leaf parsley, chopped
1 large cucumber, pealed and diced
1 cup cherry tomatoes, halved or quartered

Juice from one small lemon
1/4 cup extra virgin olive oil
1 clove garlic, chopped
salt and pepper to taste

While quinoa is cooking, make dressing
Whisk lemon juice, oil, garlic, salt and pepper
Adjust to personal taste (add oil if too bitter)
In a large bowl, combine the quinoa, tomatoes, cucumber, parsley, and dressing
Refrigerate for up to 5 days