Quinoa Tabbouleh Salad

Juicy cherry tomatoes, tangy lemon juice, fresh herbs, along with  protein-rich quinoa make this gluten free salad a satisfying meal on its  own or the perfect side kick to summer cookout and BBQ season!

Tabbouleh is a popular Middle Eastern salad. Traditionally made with  bulghur, tomatoes, fresh herbs, and seasoned with olive oil and lemon  juice. It is often served as a ‘mezze’ or appetizer, along with other  traditional Middle Eastern dishes like baba ghanoush, hummus and fresh  pita.

Ingredients: Quinoa – Quinoa – Sea salt – Olive oil Veggies – English cucumber – Red cherry tomatoes – Orange cherry tomatoes – Parsley – Mint leaves Dressing – Olive oil – Lemon juiced – Salt and pepper  – Dijon mustard

Step-by-Step

Follow our instructions for best results!

Cook quinoa according to package instructions. I cook my quinoa in water but feel free to cook in broth. Drain and set aside.

1

Meanwhile chop the veggies really small and add to a large bowl.

2

– Whisk the dressing and transfer to a jar with lid.

3

When it's time to build the salad, add  quinoa to the veggie bowl and mix well. Shake dressing in jar then toss  in the salad, folding until well incorporated.

4

For more healthy  and wholesome  recipes follow  gardeninthekitchen.com