Heritage Tomato and Quinoa Tabbouleh Salad

This past weekend I visited my brother and his family at their weekend place and brought a selection from my garden including heritage tomatoes, parsley, mint, onions and garlic.  We decided to make tabbouleh and because of gluten sensitivities in the group, used quinoa instead of wheat berries.  My nephew Matthew, provided the commentary while I chopped vegetables, and Debbie made the quinoa. 

Red, Yellow and Green Heritage Tomatoes with Quinoa in Tabbouleh Salad

1 cup of quinoa

4 or 5 tomatoes, about 2 cups when chopped

1 onion

2 cloves of garlic

1 large bunch of parsley

1 branch of mint

juice of 1 lemon

3 tablespoons of olive oil

sea salt to taste

Rinse quinoa and prepare.  Set aside to cool.  Dice tomatoes and place in  serving bowl.  Finely chop onions and garlic and add to tomatoes.  Chop parsley and mint and add to bowl of chopped vegetables.  Mix and add lemon juice, olive oil.  Add cooled quinoa, and toss.  Salt to taste.