It’s time to mix up the salad game by upgrading this classic Middle Eastern dish with the addition of quinoa! Not only does this (extremely easy) recipe pack a lot of flavour, but it also brings some vegetarian sourced protein to the table. Try this colourful and nutritious side tonight and prepare to have it on your frequently-made list this season.

Quinoa-Tabbouleh

Quinoa Tabbouleh

Servings: 4
Prep Time: 20 minutes
Total Time: 20 minutes
Author: Ashlen Leonard
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Ingredients
 

  • 1 cup quinoa, cooked
  • 2 cups flat leaf parsley, chopped
  • 2 cups cucumber, chopped
  • 1 1/2 cups tomato, chopped
  • 1/2 cup red onion, chopped
  • 1/4 cup mint leaves, chopped
  • 1/3 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • Salt and pepper, to taste

Instructions
 

  • In a medium sized bowl, add cooked quinoa, parsley, cucumber, tomato, red onion and mint, and stir until combined.
  • In a small bowl, whisk together the olive oil, lemon juice, garlic powder, red pepper flakes, salt and pepper.
  • Add the dressing to the salad and toss until coated.
  • Store in the fridge for up to 3-4 days. Enjoy!