Quinoa Salad with Parsley & Tomatoes

Tabbouleh is a lovely starter salad, originating in the Middle east, traditionally made with bulgur wheat and lots of parsley, mint and lemon. I’ve come up with this gluten-free version, using quinoa, the super-grain from South America. It’s refreshing, tangy, and easy to make, and it can take on many different personalities, depending on who is preparing it. You can adjust these ingredients to suit your palate; however, the main rule is to use a lot of parsley.