Tabouleh (kind of)

But gluten free and I don’t like cucumbers.

2 cups quinoa, prepared the night before

2 cups cauliflower florets, finely diced

4 tomatoes, finely diced

1 red onion, finely diced

2 bunches curly parsley, finely chopped

2 tablespoons minced garlic

juice and zest of 2 lemons

1/4 cup olive oil

salt to taste

Combine all ingredients, refrigerate, serve cold