Name: Tabbouleh with Quinoa
Cuisine: Middle Eastern
Ingredients: 3 cups cooked quinoa (click here for instructions on how to cook quinoa); 2 cups chopped parsley; 20 yellow grape tomatoes, sliced in half; 20 red grape tomatoes, sliced in half; 3 scallions, white and green parts, sliced (optional); ¼ cup extra virgin olive oil; ¼ cup freshly squeezed lemon juice; ½ tsp salt (or to taste)

Description

A twist on the Middle Eastern salad, traditionally made with bulgur wheat, this quinoa version is gluten free and packed with fiber. Perfect for Passover.

Ingredients

Scale

3 cups cooked quinoa (click here for instructions on how to cook quinoa)
2 cups chopped parsley
20 yellow grape tomatoes, sliced in half
20 red grape tomatoes, sliced in half
3 scallions, white and green parts, sliced (optional)
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
½ tsp salt (or to taste)

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Instructions

Combine quinoa, parsley, tomatoes and scallions in a large bowl. Add olive oil, lemon juice and salt and toss well. Refrigerate until ready to serve

Category: Side
Cuisine: Middle Eastern