Quinoa Tabbouleh
Dare to serve something different at your next picnic or barbecue! This traditional Middle Eastern dish takes on new textures and flavors when made with gluten-free quinoa.
Servings: 6 to 8
Ingredients
- 2 cups cooked quinoa
- 1 bunch fresh parsley chopped (about 2 cups)
- 1 bunch fresh mint chopped (about 2 cups)
- 1 bunch green onions chopped (green and white parts)
- 1/4 cup fresh lemon juice 2-3 lemons
- 2 tablespoons olive oil
- 1 pint cherry tomatoes halved
- Salt to taste
- Assorted salad greens
Instructions
- In a medium bowl, combine all ingredients.
- Cover; chill for several hours to allow flavors to “marry.”
- Serve over assorted salad greens.
Notes
Make Ahead and Storage Tips: This dish may be prepared up to 2 days ahead. Cover and refrigerate until serving time.