gluten-free eats

I actually have made a variation on the variation before -- tabbouleh with quinoa instead of bulgur wheat. Can attest that it works great, the quinoa absorbs enough of the dressing/veg juice liquid to taste nice, but doesn't become mushy.

My tabbouleh dressing is different though:
per ~1 cup of cooked grain, 2 or more good size tomatoes (seeds & seed-slime removed), the greens of about 3 scallions, enough fresh parsley to make ~2cups chopped, and either 3 fresh mint to make about 1/3 cup chopped, or 1 tsp dried (break open about 2 teabags of mint tea), I use ~1tsp salt, juice and zest of one large lemon (or about 1/4 cup from a bottle), 1-3 tbs virgin olive oil, 1/4 tsp each cinnamon, allspice, and black pepper. some seeded diced cucumber is optional.

I hadn't thought to have canned tuna with it, though sometimes it has accompanied broiled or grilled fish. Now I'm going to have to try it with canned tuna, too.