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
Units
Scale
- 3 cups (720 ml) cooked quinoa (click here for instructions on how to cook quinoa)
- 2 cups (480 ml) chopped parsley
- 20 yellow grape tomatoes, sliced in half
- 20 red grape tomatoes, sliced in half
- 3 scallions, white and green parts, sliced (optional)
- 1/4 cup (60 ml) extra virgin olive oil
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 1/2 tsp salt (or to taste)
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
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 200