QUINOA TABBOULEH SALAD
This Middle Eastern salad gets an upgrade with the “it” grain, quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a vegetarian main course and a summer sidedish.
Makes 6-8 servings
2 cups of water (or veggie broth)
1 cup cucumbers, peeled and chopped
1 cup fresh parsley, chopped
¼cup fresh mint, chopped
1 cup grape tomatoes, chopped
½cup scallions, chopped
Sea salt and fresh ground black pepper to taste
¼cup extra virgin olive oil
¼cup fresh lemon juice
1 tsp minced garlic
2. Chill thoroughly. Add cucumber, scallions, parsley, mint, and tomatoes to the quinoa.
3. Season with salt and pepper to taste. In a separate bowl, whisk olive oil, lemon juice,
and garlic until blended.
4. Add quinoa and veggies and mix until thoroughly combined. Chill before serving.