This salad is a take on the traditional Middle-Eastern Tabbouleh Salad. It’s base is quinoa, and it has lots of lemon flavour! Traditionally, a small amount of bulgar wheat is used. This is a dish that I feel good about eating, it’s super healthy, tasty, and refreshing. Great for a cold lunch, or snack 🙂 (which I eat it for)

Ingredients:

For the quinoa:

1 cup uncooked quinoa, rinsed and drained

1/2 tsp sea salt

1 1/4 cups water 

For the salad:

The cooked quinoa

1 head of parsley, washed and chopped (around 1 1/2 cups)

1/2 a large English cucumber seeded and diced

2 tomatoes, seeded and diced

1/4-1/2 cup chopped fresh mint

3 scallions, sliced thinly

For the dressing:

2 garlic cloves, minced

1/2 cup fresh lemon juice

1/4 cup plus 2 tbsp extra virgin olive oil

1 tsp sea salt

1/2 tsp pepper

Instructions:

1.) Bring the water with salt up to a boil. Add quinoa. Reduce heat. Let simmer for about 15 minutes. Turn heat off. Let sit, covered for 5 minutes more.

2.) Meanwhile, in a small bowl, whisk the dressing ingredients together.

3.) Place quinoa on a baking sheet, spread out to cool faster.

4.) In a large bowl, add cooled quinoa, along with parsley, mint, tomatoes and cucumber.

5.) Pour the dressing over, mix very well.

Enjoy!