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Recipe: Quinoa Tabbouleh Salad

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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

1

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.

2

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

3

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.

Recipe: Quinoa Tabbouleh Salad

~ Marla Meridith

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