I really like this recipe. When I went gluten-free a few months ago I was heartbroken over the thought of not being able to eat tabouli anymore but quinoa is a great substitute for the wheat. I didn’t follow this recipe exactly because I used Roma tomatoes, less cucumber, more parsley, about half the called for olive oil and a lot more lemon juice. I also added some lemon zest which really perked it all up. I encourage people to add a dash or two of cinnamon. It isn’t necessary but it makes a big difference in the long run. When I say a dash or two, I mean it. Not very much, just a tad. I think this recipe is a good starting point. If you’ve never eaten tabouli before this might be all you need but if you’re an experience tabouli eater this is a good foundation from which to create your own perfect dish.