Quinoa Tabbouleh Salad
- 1 cup uncooked quinoa
- 2 1/2 cups minced fresh flat-leaf parsley (about 2 large bunches)
- 3/4 cup minced fresh mint (1 small bunch)
- 2 fresh tomatoes
- 1/4 cup finely chopped scallions or onions
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice (or more to taste)
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Flat-leaf parsley, fresh (2 1/2 cups)
- Mint, fresh (3/4 cup)
- Scallions or onions (1/4 cup)
- Tomatoes, fresh (2)
- Cooking & Baking
- Olive oil, extra virgin (1/4 cup)
- Pasta & Grains
- Quinoa (1 cup)
- Drinks
- Lemon juice, freshly squeezed (1/4 cup)
Preparation
Read recipe preparation on theshiksa.com
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Recipe Stats
Published August 15, 2011 (1 year ago).
6 people saved this recipe.
