A gluten free version of a delicious twist on tradition. Whether you can't get enough cilantro or you just want something different, this cold tabouli salad made with cilantro instead of mint is for you.
Cook quinoa according to package directions. Strain off any liquid remaining.
Place the quinoa in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.
Garnish with some lemon zest strips & green onion tendrils