Quinoa Tabouleh with Parsley and Mint by Sue Smith

Quinoa Tabouleh with Parsley and Mint by Sue Smith

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Quinoa Tabouleh with Parsley and Mint Prep time:
15 minutes Serves 4 Ingredients: • 3 tablespoons extra-virgin olive oil • 3 tablespoons lemon juice, or to taste • ½ teaspoon fine sea salt • 1 clove garlic, peeled and cut in half • 2 cups cooked quinoa • 1 cucumber, skin on, seeded and diced into small cubes • 1 cup finely chopped flat leaf parsley • ½ cup finely chopped fresh mint leaves • ½ cup quartered cherry or grape tomatoes • ¼ cup finely chopped red onion

1. Whisk together the olive oil, lemon juice, and salt in a small bowl. Add the garlic to the dressing and let it marinate while you prepare the other ingredients.
2. In a large bowl, carefully mix the cooked quinoa with the remaining ingredients.
3. Discard the garlic halves and pour the dressing over the tabouleh. Fold all together gently and chill. 4. Serve cold or at room temperature.

Contributed by Sue Smith

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