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Recipe: Quinoa Tabbouleh Salad

Recipe: Quinoa Tabbouleh Salad

Ingredients

1 cup quinoa, rinsed and cooked to package directions
½ tsp salt
2 tbsp fresh lemon juice
½ cup extra virgin olive oil
¼ tsp garlic powder
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4 inch pieces
1 orange, yellow or red bell pepper, cut into 1/4 inch pieces
½ chopped red onion
1 pt cherry tomatoes, quartered
6 oz crumbled feta cheese
1 (15 ounce can) chickpeas, drained and rinsed
cup chopped Italian parsley
½ cup chopped fresh mint
salt and pepper to taste

Directions

Cook quinoa to package directions with the 1/2 tsp salt. Transfer cooked quinoa to a large bowl, fluff with a fork and let cool to room temperature.

Dressing: Whisk lemon juice and garlic powder in a small bowl. Gradually whisk in olive oil.

Toss the cooled quinoa with the dressing veggies, chickpeas, feta, mint and parsley. Season to taste with salt and pepper. Serve at room temperature or chilled.

~ Marla Meridith

Best Ever Homemade Italian Vinaigrette

Ingredients

Directions

~ Marla Meridith

Best Ever Homemade Italian Vinaigrette

Best Ever Homemade Italian Vinaigrette recipe, use this salad dressing on everything from pasta salads to green salads to marinating vegetables, meats and seafood.

3/4 cup olive oil
1/8 cup red wine vinegar
1/8 cup white wine vinegar
2 tbsp freshly squeezed lemon juice
1/4 cup finely freshly grated Parmesan cheese
1 tsp of EACH dried parsley, drained oregano, dried basil, garlic powder, onion powder
3/4 tsp salt
1/2 tsp EACH black pepper, paprika
1/2-1 tsp agave or honey, or add more to taste

Add all ingredients into a mason jar, tighten the lid and shake until well combined. You can also add all ingredients to a bowl and whisk until well combined.
Store in an airtight container up to two weeks. Shake or whisk each time before use. If the oil becomes a solid in the fridge, just lettuce dressing sit out a few minutes for it to become room temperature.

~ Marla Meridith