Quinoa Tabbouleh

tablespoons fresh lemon juice

clove garlic, finely chopped

1/2

cup extra virgin olive oil

teaspoon kosher salt

Freshly ground black pepper, to taste

large English cucumber, washed and cut into small cubes

to 15 cherry tomatoes, washed and halved

2/3

cup parsley leaves, finely chopped

1/4

cup fresh mint leaves, finely chopped

scallions, thinly sliced

cup quinoa, cooked

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1

Mix the lemon juice and garlic in a small bowl. Add the olive oil little by little. Season with salt and pepper. Set aside.
2

Mix the cucumber, tomatoes, herbs, onions and quinoa in a medium bowl and stir well.
3

Cover in the dressing and serve right away.

You can prepare this recipe ahead of time and keep refrigerated in a sealed container until you’re ready to serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

If you love tabbouleh, then you'll love this recipe! This version, in my opinion, is even better because the quinoa gives it an extra special touch. I prepare this recipe often because my daughter loves quinoa. This salad is not only visual appealing, but also truly delicious. This recipe is ideal for warm summer days. Prepare it as a side for grilled dishes or pack them in individual jars and head out for a picnic!