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Quinoa Tabbouleh

  • 3 cups (packed) fresh flat leaf parsley
  • 1/2 cup (packed) fresh mint leaves
  • 3 cups cooked quinoa, cold
  • 1/3 cup Extra Virgin olive oil
  • 2 cups cherry tomatoes, halved
  • 1 English Cucumber, small dice
  • 1/4 cup red onion, small dice (optional)
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp freshly ground black pepper
  • the juice of 1 1/2 lemons

Hand chop parsley and mint and place in large bowl. Add quinoa, tomato, cucumber, and onion. Mix ingredients until just combined. Add lemon juice, olive oil, salt, and pepper.* Mix again to distribute dressing evenly.

*Note: Do not dress until shortly before serving as dressing will get a little soggy as it sits.

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