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.