Quinoa Tabbouleh
 
Prep time
Cook time
Total time
 
This is a simple, gluten-free variation on the classic Middle Eastern salad. So light and refreshing and a cinch to make.
Author:
Serves: 4
Ingredients
  • 1 to 1-1/2 cups of cooked quinoa (from ½ cup dry)
  • 1 cup of quartered cherry tomatoes
  • 1 cup diced cucumber
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh mint
  • Dressing:
  • 2 tbsp extra virgin olive oil
  • ¼ cup lemon juice
  • 2 cloves minced garlic
  • salt and pepper to taste
Instructions
  1. Whisk together dressing ingredients in a small bowl, and set aside.
  2. Combine the rest of the ingredients in a medium salad bowl and mix well.
  3. Add dressing ingredients and mix gently to cover.
  4. Let sit for 30 minutes to 1 hour before serving.
  5. Just before serving, fluff gently to stir through any dressing that may have settled to the bottom of the bowl. Best served at room temperature.
Recipe by at https://www.cathyrussellcreativenutrition.com/quinoa-tabbouleh/