Tabbouleh

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Tabbouleh (Greek Quinoa Salad)

Recipe adapted from Cooking Matters

Image Source: www.cookingmatters.org

Keyword: Side
Ingredients
  • 1/2 cup quinoa (or other whole grain like bulgur or brown rice)
  • 1 cup fresh parsley, finely chopped
  • 3 green onions, thinly sliced
  • 1 large tomato, diced
  • 1 small cucumber, diced
  • 1/4 cup olive oil
  • juice from 1 lemon
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
Optional Ingredients
  • 4 ounces feta cheese
  • ¼ cup mint leaves
  • 1 can chickpeas, drained and rinsed
Instructions

  1. Cook quinoa according to package directions. Set aside to cool.

  2. Add cooled quinoa, parsley, green onions, tomato, cucumber and mint (if using) to bowl.

  3. In a small, separate bowl combine oil, lemon juice salt and pepper.

  4. Drizzle oil mixture over quinoa mixture. If using the chickpeas or feta, add it now. Mix well to combine.