Quinoa Tabbouleh
It’s time to mix up the salad game by upgrading this classic Middle Eastern dish with the addition of quinoa! Not only does this (extremely easy) recipe pack a lot of flavour, but it also brings some vegetarian sourced protein to the table. Try this colourful and nutritious side tonight and prepare to have it on your frequently-made list this season.
Quinoa Tabbouleh
Servings: 4
Ingredients
- 1 cup quinoa cooked
- 2 cups flat leaf parsley chopped
- 2 cups cucumber chopped
- 1 1/2 cups tomato chopped
- 1/2 cup red onion chopped
- 1/4 cup mint leaves chopped
- 1/3 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- In a medium sized bowl, add cooked quinoa, parsley, cucumber, tomato, red onion and mint, and stir until combined.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, red pepper flakes, salt and pepper.
- Add the dressing to the salad and toss until coated.
- Store in the fridge for up to 3-4 days. Enjoy!
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