Great veggie:grain ratio.
Quinoa Tabbouleh
Chef Georgie Johnson
4
45 minutes
15 minutes
Mediterranean
Sides
For best results, make the quinoa the day before and have it chilled in the refrigerator.
Ingredients
- 2 cups cooked quinoa, fridge-cooled
- 2 bunches parsley, washed and patted dry
- 4 Persian cucumbers
- ½ cup pine nuts
- 1 jar Kalamata olives
- 1 cup cherry tomatoes
- ¼ cup pomegranate seeds
- 2 lemons
- Olive oil, to drizzle
Directions
- Finely chop the Persian cucumber, cherry tomatoes, olives and parsley.
- Add to the cold quinoa and toss. Add the pine nuts, pomegranate seeds, and toss again.
- Finish with lemon juice, olive oil and more salt to taste.