Quinoa Tabouli

We love quinoa with a passion. It's tasty, delicious and it's gluten free. It's also high in protein and a healthier alternative to rice. Lately we have been lovely black quinoa. It has a bit of a sweeter taste and has a very striking colour. This past weekend we were busy and wanted to make a salad that would be on hand, perfect for last minute lunches and impromptu dinner parties. This delicious quinoa tabouli is the one. Full of lemon, parsley and mint, this salad is perfect for summer. The only time consuming part is the chopping of the veggies, but after that it whips up quick!
The lemony dressing tastes better after the salad has been in the fridge for awhile. Enjoy!

Quinoa Tabouli Salad
serves 6-8
Adapted from the  Moosewood Cookbook by Mollie Katzen

You will need: 

6 cups of cooked quinoa, cooled.
1/2 cup of fresh lemon juice
1/2 cup of olive oil
2 garlic cloves minced
black pepper to taste
1 tsp of sugar
1 tsp of salt
4 green onions
1 cup of minced parsley
15 fresh mint leaves, minced
2 diced tomatoes
1 red pepper
1 cucumber, peeled, seeded and minced.

How to make it:

1. In a measuring cup mix together lemon juice, olive oil, garlic, black pepper, salt and sugar. Pour over cooked quinoa and refrigerate for 30 minutes or so.
2. Add the parsley, mint, tomatoes, red pepper and cucumber, stir together to combine.






















































There you go! Happy eating!