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
1 cup uncooked quinoa, rinsed and drained
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 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