Quinoa Tabouli

Learn this quick, protein packed version of tabouli. It’s packed full of vitamins and good fats. A perfect addition to salads, hummus, or eaten on its own.

Quinoa Tabouli
Makes 2 Cups

1 cup cooked quinoa
1 large or two medium tomatoes, chopped small
1 cucumber, chopped (optional)
4 scallions, chopped
2 cloves garlic, minced
2 tbsp chopped fresh mint
2 bunches chopped fresh curly parsley
1/4 cup olive oil
1/4 cup lemon juice
1/2 tsp salt, or to taste
Optional- ½ cup Kalamata olives
Instructions:
In a medium pot, cover ½ cup quinoa in 1 cup water and bring to a boil. Reduce heat to a slow simmer, cover, and allow to cook about 10 minutes, or until quinoa is cooked and most of the liquid has been absorbed.

In a large bowl, combine tomatoes, cucumbers, scallions, garlic, fresh mint and fresh parsley. Add cooked quinoa, olive oil,lemon juice and salt, tossing gently to combine well. Season with salt, to taste. Option to add chopped Kalamata olives.

The more minced the parsley and mint the better.